Chocolate Mousse Cake
- For the cake
- 200 grams Chocolate (70% cocoa, milk or white chocolate)
- 200 grams butter
- 4 eggs
- 200 grams sugar (reduce to 150 sugar for white chocolate)
- 100 grams Pastry flour
- For the mousse
- 650 grams Dark chocolate
- 7 sheets gelatin
- 300 grams cream cheese
- 800 grams Whipped cream
- 5 centiliters Amaretto (or other almond liqueur)
- For the decoration
- Chocolate disks (and triangles)
For the cake: Preheat the oven to 200°C (approximately 400°F). Butter a springform pan. Melt the chocolate in a bowl over simmering water, remove from the heat, and stir in the cold butter a few pieces at a time. Stir until creamy.
Separate the eggs. Beat the egg whites to stiff peaks. Beat egg yolks with sugar until fluffy and light in color. Gently stir in the egg yolks into the cooled chocolate-butter mixture. Fold in the egg whites.
Sift the flour over the batter and fold in carefully. Pour the mixture into the pan and bake on the middle rack for 20 to 30 minutes. Allow to cool in the pan.
For the mousse: Soak the gelatin sheets in plenty of cold water. Melt the chopped chocolate over simmering water. Squeezed the gelatin sheets, add to the chocolate, and stir to dissolve. Allow to cool while stirring. Mix in the cream cheese and Amaretto, stir until smooth, and cool until the mixture has started to gel. Whip the cream to stiff peaks and fold into the chocolate cream.
Spread the mousse in an even layer over the cake, still in the pan. Refrigerate for at least 4 hours or overnight in the refrigerator. Unmold the cake before serving.
For the decoration: Sprinkle the cake with cocoa powder and garnish with chocolate coins and triangles.