Chocolate Mousse Cake with Pear-Quince Compote

Beat the butter together with the powdered sugar, salt and vanilla sugar until creamy. Gently mix in the liquid cooking chocolate and then add the egg yolks. Whip the egg whites with the sugar until stiff. Stir both masses with the flour. Spread on a baking sheet with parchment paper and bake in the oven at 120 °C, then cool.

For the chocolate mousse:

Melt the cooking chocolate in a water bath. Stir the liqueur sugar and the liquid cream into the liquid cooking chocolate. Stir the egg yolks into the mixture as well. Soak the gelatine and let it melt with rum. Finally, fold in the whipped cream.

Cut out the base, spread in a springform pan and fill with the chocolate mousse. Place in the refrigerator for about 3 hours.

For the compote:

Peel and core quinces and pears and cut into small cubes, followed by placing in lemon water. Sauté the peels and working steps in a little bit of caramelized sugar, extinguish with lemon and orange juice. Pour in white wine and water, add vanilla pulp, cinnamon and vanilla sugar. Gently simmer for about 15 minutes, then strain through a fine sieve. Return the strained puree to the saucepan. Add quince and pear cubes, glaze briefly. Cook for about 30 minutes. (Tip: If the pears are very ripe, add them after 20 minutes of cooking time). Bind the compote with a little bit of vanilla pudding and refine with the fruit brandy.

Chocolate mousse cake

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