Chocolate Mousse Rabbit Cake
- For the chocolate mousse
- 300 grams dark Couverture
- 1 small cup strong Espresso
- 2 centiliters Cognac
- 3 eggs
- 3 tablespoons Vanilla sugar
- 125 grams chilled Whipped cream
- 50 grams sugar
- 6 egg yolks
- 6 egg whites
- 180 grams sugar
- 1 packet Vanilla sugar
- 60 grams Pastry flour
- 60 grams ground almonds
- 80 grams cornstarch
For the chocolate mousse, chop the chocolate coarsely and melt together with cognac and espresso over a hot water bath, then remove from the heat.
Separate the eggs and beat the yolks with the vanilla sugar until fluffy and the sugar has dissolved. Beat the very cold cream until stiff. Beat the egg whites with the sugar until stiff.
Stir the egg yolk mixture with the chocolate with a whisk. Fold the whipped cream into the chocolate mixture and whisk quickly, before the mixture solidifies.
Gently fold in the egg whites. Place in serving bowls or a large bowl, cover tightly with foil and refrigerate for at least 3 hours.
For the cake, grease the bottom of a springform pan. Beat the yolks with half the sugar and the vanilla sugar until fluffy.
Beat the egg whites until fluffy, sprinkle in the remaining sugar and continue beating until stiff. Use a mixing spoon to fold the egg whites into the egg yolk mixture.
Sift the flour with the cornstarch over the egg mixture and fold into the batter along with the almonds. Pour the batter into the prepared springform pan, smooth the surface and bake on the middle rack in a preheated convection oven at 180°C (approximately 350°F) for about 25-30 minutes. Check with a toothpick for doneness.
Remove the finished cake from the oven, let cool slightly and carefully loosen from the edge of the springform pan with a thin knife. Turn out onto a baking rack and let cool.
Cut the cake 2 times crosswise, forming 3 layers. Place the bottom layer back into the springform pan, spread 1/3 of chocolate mousse on it and lay the second layer on top. Spread another 1/3 of the chocolate mousse on it, then place the 3rd layer. Cover and refrigerate the cake and remaining mousse overnight.
To decorate, chop the chocolate and melt over a hot water bath, then pour on a marble slab. Spread thinly with a palette and scrape rolls with a spatula.
Remove the cake ring, spread the remaining mousse over the cake and gently press the chocolate rolls around the edge. Dust with cocoa powder. Finally, form a rabbit face with marzipan, cookies and some chocolate mousse. Place the marzipan carrots around the cake and serve.
The cake round sprinkle with remaining mousse, prepare the chocolate rolls on the edge and dust with cocoa powder. Finally a rabbit face with marzipan, biscuits and some chocolate mousse form. Place the marzipan carrot to.