Chocolate mousse cake - Chokladmoussetårta

CHOCOLATE MOUSSE CAKE
Chokladmoussetårta

A lusciously good cake with an almond layer which can be made in advance and stored in the freezer. Decorate with berries and/or fruits of your choice.

8 servings      

Almond layer:

14 oz almond paste
grated zest from 1 orange
4 eggs
4 tablespoons cocoa

Chocolate mousse:

3 egg yolks
1 egg
2/3 cup sugar
1 gelatin sheet = ½ teaspoon powdered gelatin
5 oz dark chocolate
1 ¾ cups lightly whipped cream

Decoration:

fruits and berries of your choice
grated white chocolate

Heat the oven to 350F. Grate the almond paste and mix with grated orange zest. Stir in the eggs, sift in the cocoa and blend to a batter, which you spread out in a greased springform pan, diameter approx 9 inches. Bake in the lower part of the oven for about 20 minutes and allow to cool.

Soak the gelatin for 10 minutes in cold water. Beat egg yolks, egg and sugar. Squeeze out most of the liquid from the gelatin and melt on low heat. Melt the chocolate over a waterbath or in the microwave. Stir gelatin and chocolate (must be lump free!) in the egg batter.

Beat the cream and turn it in, then blend gently so that everything is mixed. Spread out the mousse on the cold almond layer and smoothen it out on the surface. Put in the freezer for at least 5 hours.

Take out the cake 10 minutes before serving and decorate with fruits and/or berries.

Enjoy!

Bella