This cake is suitable for all occasions. Beautiful, delicious and unusual, it will become a real decoration for any festive table. Such a dessert should be prepared the day before the planned date, since the mousse should have time to cool in the refrigerator.
Ingredients
- Chicken eggs - 3 pieces
- Flour - 100 g
- Sugar - 100 g
- Cocoa - 35 g
- Baking powder dough - 0,5 tsp.
- Butter - 10 g
- Nuts - handful
- Cookies (oreo) – 5 pieces
- Chocolate drops - 2 tbsp.l.
- Milk chocolate - 1 tile
Step-by-step cooking recipe
Beat eggs with sugar until fluffy foam.
Mix the sifted flour, cocoa and baking powder.
Mix the beaten eggs and the dry billet.
Cover the split form with parchment paper, grease with oil and pour in the dough.
Bake for 15 minutes at 200 degrees, then reduce the temperature to 175 degrees and cook for another 15-20 minutes.
Cut the finished cake crosswise into two identical blanks. Optionally, you can use both parts or only one.
Soak gelatin in cold boiled water.
In a small saucepan, mix the milk with starch, bring to a boil over low heat.
Add soaked gelatin, stir and cool.
In a separate container, mix cream, powdered sugar and cocoa. Beat with a mixer for 2-3 minutes.
Mix the whipped cream and the billet with gelatin. The mass should be homogeneous.
Put one sponge cake on the bottom of the split mold.
Lay out the chocolate mousse, smooth it out and send it to the refrigerator for 24 hours.
In a small saucepan, mix cocoa and sugar.
Add milk, melted butter and bring to a boil over low heat. Turn off the fire immediately.
Remove the finished cake from the refrigerator and pour over the slightly cooled icing.
Decorate the cake with nuts, chocolate drops, milk chocolate pieces and cookies.
