Enjoy as is or freeze and serve as an ice cream cake - this chocolate mousse cake is delicious either way!
5 egg whites
90 g Sukrin+
120 g finely ground almonds/finely ground hazelnuts
150 g chocolate of choice
1 tbsp. wheat flour
1 1/2 tsp. baking powder
5 egg yolks
80 g SukrinMelis
1/2 tsp. vanilla powder (alternatively, 1 tsp. vanilla sugar)
1 tbsp. unsweetened cocoa powder
200 g chocolate of choice
5 dl whipping cream
Preheat the oven to 175 degrees Celsius/350 degrees Fahrenheit.
Whisk the egg whites to a meringue and stir in Sukrin+. Chop the chocolate to a fine consistency and fold it into the egg whites along with ground nuts, wheat flour and baking powder.
Line the base of a springform pan with baking paper and grease the edges. Pour the batter into the cake tin and bake for 35-40 minutes, but pay attention so the cake doesn't burn. Cool the base in its tin, then remove and peel off the baking paper. Clean the springform and place the cake base back into it.
Whisk the egg yolks and SukrinMelis to an airy consistency (sabayon). Mix the cocoa and vanilla powder/sugar and sift them into the sabayon. Melt the chocolate over a water bath and stir in a couple of tablespoons of whipping cream.
Note: It’s easy to overheat the chocolate, so pay attention. The chocolate is ready when it’s completely melted. Don’t leave it on the heat past this point. Also, make sure no water gets into the chocolate.
Mix the melted chocolate into the egg mixture. Whip the whipping cream to whipped cream and fold it carefully into the mixture. Mix everything properly together.
Pour the mixture over the cake base and place it in the fridge. If you want an ice cream cake, place the cake in the freezer. When serving the chocolate mousse cake frozen, remember to remove it from the freezer 10-15 minutes before serving; this will make it easier to cut.
Tip: Decorate the cake with grated chocolate and fresh strawberries. A berry sauce is also excellent on the side.
|Per 100 g||kcal||protein||carbohydrate||fat||fibre|