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White chocolate mousse cake all recipe cake recipe

This cake looks great and tastes heavenly. There is a creamy mousse on a nutty chocolate base – just to melt away!

INGREDIENTS FOR 10 PIECES OF PIE BOTTOM 150 g hazelnut kernels 100 g dark chocolate 4 egg white 125 g sugar MOUSSE 200 g white chocolate 4 egg yolks 400 g cream ALSO grated chocolate, berries and mint or lemon balm leaves for garnish

White chocolate mousse cake no 1 HOW IT’S DONE Roast the nuts in a coated pan until the brown skins separate from the kernels. Place the nuts on a cloth and rub together to remove the cuticles.

No 2 Put the nuts on a board and roughly chop them. Roughly chop the chocolate. Preheat the oven to 175 ° C.

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No 3 Beat the egg whites until stiff. Continue beating, gradually pouring in the sugar. Beat the egg whites until stiff. Pull the chopped nuts and chocolate under the egg whites.

No 4 Cover the bottom of a square springform pan (24×24 cm) with baking paper. Pour the meringue into the mold. Bake for about 40 minutes. Let cool down.

White chocolate mousse cake all recipe cake recipe

No 5 Melt the white chocolate STEP 4 over the hot water bath; beat in the egg yolks. Cool the cream, but don’t let it set completely. Whip the cream until stiff and pull it under the cold chocolate cream.

Spread the mousse on the nut-chocolate base in the O shape. Place in the freezer for about 3 hours. Take out the cake 10 minutes before serving. Garnish with chocolate shavings, berries and herb leaves. Serve half frozen.

VARIANT Flavor the mousse with 2 tablespoons of brandy. For the bottom of the cake, you can use white chocolate instead of dark chocolate.

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