Chocolate mousse Black Forest gateau
By sophie21
Details
servings 8
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
The biscuit cake:
Whisk the yolks and sugar with an electric mixer to make a light mousse. Add the cocoa and cornstarch. Beat the egg whites until stiff and gently incorporate. Bake in a 22 cm diameter round tin at 180 ° C for 10-15 min. Once cooled, cut the cake with a metal cake ring of 20 cm (to remove the dried edges).
The mousse:
Melt the chocolate, add a little milk. Whip the cream into a stiff whipped cream and add to the cooled chocolate.
Making the cake:
Dampen the cake with the juice of cherries (3 tbls), add some mousse on top, then sprinkle with cherries. Cover with more mousse and smooth the top. Chill at least 3 hours. Remove the ring and decorate.
Step 2
Making the cake:
Moisten the cake with the juice of cherries (3 tbls), add some mousse on top, then sprinkle with cherries. Cover with more mousse and smooth the top. Chill at least 3 hours. Remove the ring and decorate.
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