Mousse Au Chocolat Cake – Part1

Try this delicious cake recipe:

Mousse-au-chocolat cake, also known as Lenin cake or chocolate whipped cream cake. Delicious, but not low in calories, but the drug for chocolate addicts, after all, are processed entire three bars of chocolate! The cake consists of a hazelnut-chocolate sponge cake base, which is spread with a mousse-au-cocolat-like amount.

Since the sponge cake base is not sliced horizontally in layers, the cake succeeds as soon as the sponge cake succeeds. Some tips for baking a sponge cake dough can be found in the basic recipe. Simply spread the chocolate mixture on the base in a second operation.

Sponge cake base: The “complicated” part of this cake is only the base. If you heed a few simple tips, nothing stands in the way of a fluffy, fluffy, delicious base. Unless you take the base with you on a bike ride and crush it during transport, as it happened to me fool the other day …! The sponge cake base should be baked the day before the cake is ready, otherwise it will be too crumbly and loose.

At the beginning, separate the eggs. Put the 6 egg whites into a large, clean mixing bowl that can also hold the beaten snow. There should be no fat on the sides of the bowl, otherwise the snow will not stiffen. Put the yolks into a mixing bowl of about the same size. Add 100g of sugar to the 6 egg yolks. Both is now s

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