Marbled Chocolate Mousse Cake

For the marbled chocolate mousse cake, melt the couverture and butter separately and cool to lukewarm.

Separate the eggs and beat the egg whites with 25 g sugar until stiff. Beat the egg yolks with the remaining 25 g sugar until foamy.

Stir in the chocolate coating and butter. Mix cornstarch with baking powder and stir into the egg yolk mixture. Carefully fold in the snow.

Pour the dough into a springform pan lined with baking paper (diameter: 26 cm) and bake in the preheated oven at 160 °C for approx. 20 minutes.

For the dark mousse, break the dark chocolate into pieces and melt in a water bath. Separate the eggs and beat the whites until stiff.

Let 2 tablespoons of sugar trickle in. Whip 150 ml of whipped cream until stiff. Mix the egg yolks well and stir into the melted couverture.

Then fold in the snow and then the whipped cream and chill. For the white mousse, break the couverture into pieces and melt with 2 tablespoons of whipped cream in a water bath.

Whisk the egg yolks with 1 tablespoon water in a hot water bath until a creamy light mass is formed.

Remove the egg cream from the water bath and stir in the melted couverture. Whip the remaining whipped cream until stiff.

Allow the egg mixture to cool until lukewarm. Fold in the whipped cream and chill. Surround the cake base with the cake ring.

Fill in the light and dark mousse in layers and pull through with a fork so that a beautiful marbling is achieved.

Preparation Tip:

This chocolate mousse cake is an exceedingly sinfully delicious cake. It is suitable for any occasion and will create a buzz.

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