Back with a Bang! Chocolate Mousse Torte

Break’s over! I had some friends over for dinner yesterday and for dessert made a chocolate mousse torte.

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For the mousse I used the recipe by Betty Bossi. I added some whipped cream stabilizer to the cream to make sure it holds up in the torte form.
I started off with baking the chocolate cake base. For this you need to mix 4 egg yolks with 90g sugar and 1 packet of vanilla sugar until it is nice and fluffy. Then whip up the 4 egg whites with 3 tablespoons of cold water. When they have stiffened, slowly add 90g sugar until the whipped egg whites are shiny and glossy.
Fold the egg whites in the egg yolk mix.

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Next add 150g flour, 100g cornflour, 40g cocoa powder and 3 teaspoons of baking powder. Then pour the mix in a buttered and floured cake tin (26cm).

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Bake it at 180C for about 25 minutes and your cake base is done.
Once it had cooled down, I cut it in half with a string and put the bottom half in a cake ring.

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Next I made the mousse, poured it over the base and put the torte in the fridge. When the mousse was set I added a layer of whipped cream and berries (blackberries, raspberries and strawberries) and garnished the rim with chocolate sprinkles.

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A deliciously silky chocolate dream!

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