Chocolate mousse cake with biscuit

Very delicate and light mousse cake with chocolate taste and aroma! We bake a biscuit cake with cocoa and fill it with a mixture of custard, dark chocolate, gelatin and whipped cream.

Ingredients

• For the biscuit:
• Eggs - 3 pcs.
• Sugar - 100 g
• Flour - 80 g
• Cocoa powder - 20 g
• Vegetable oil - to prepare the form
• For mousse:
• Cream with a fat content of 33% - 300 ml
• Milk - 225 ml
• Dark chocolate - 100 g
• Yolks - 4 pcs.
• Sugar - 40 g
• Gelatin - 10 g
• Water - 50 ml
• For decoration (optional):
• Berries fresh or frozen - to taste
• Almond flakes - to taste

Directions

1. Prepare all ingredients. Cream suitable fat content of 30-35%. Use dark chocolate, with a cocoa content of at least 56%.
2. To bake a biscuit, you need a form. I use a detachable form with a diameter of 17 cm. I covered the sides and bottom with parchment paper. To keep the paper, I smeared it with a little vegetable oil. Outside, I wrapped the form with several layers of foil, since the bottom burns in my oven. You do as you please.
3. Turn on the oven and set the temperature to 180 degrees.
4. Prepare the biscuit dough.
5. To do this, sift the flour into a deep bowl.
6. Sift good quality cocoa powder to the flour. Mix dry ingredients together.
7. Crack the eggs into a deep bowl.
8. Beat the eggs with a mixer (I have a manual one, with a power of 550 W) for 2-3 minutes, until a large number of large bubbles appear.
9. In 2-3 doses, add sugar to the eggs, while continuing to work with the mixer. Whipping speed - medium.
10. It took 5 minutes of beating the egg mass. She changed color, but still liquid. You have to keep pushing on.
11. The main thing is not how much to beat the eggs with sugar, but to what consistency. Beat until fluffy and thickened. Dip the whisk into the batter and lift up. If the flowing mass stays on the surface for 8-10 seconds, then you have achieved the desired result. Otherwise, keep beating.
12. Pour the flour and cocoa powder mixture into the egg mixture. You can do it in parts, or you can do it all at once, as I did.
13. Using a spatula in a circular motion, combine the dry ingredients with the egg mass, mixing gently and briefly. The egg mass will fall slightly, but remain airy.
14. Put the mass in the form and put in the oven for 50-60 minutes. Check readiness with a dry match.
15. Remove the finished biscuit from the oven and leave in the mold for 10-15 minutes. If the dough preparation technology is not violated, then the biscuit will not settle.
16. Remove the cake from the mold and leave on a wire rack to cool completely. It would be correct to wrap the cooled biscuit in a film and send it to the refrigerator for 12 hours, or more. I used it right after it cooled down.
17. While the biscuit is completely cooling, it's time to prepare the mousse layer. Pour boiled water at room temperature to gelatin. Leave the gelatin for 10-15 minutes to swell.
18. Pour 20 g of sugar to the yolks.
19. Whisk together the yolks and sugar until smooth.
20. Pour the remaining 20 g of sugar into milk. Send over moderate heat and warm to a hot state, but do not boil.
21. Pour the hot milk into the yolks in a thin stream, stirring constantly.
22. Pour the yolk mass back into the saucepan to the remaining milk and send to a small fire.
23. The main thing is to constantly stir with a spatula so that the yolks do not curl. Boil until thickened. It took me about 5-7 minutes. To check readiness, run your finger over the spatula: if there is a path (fingerprint) left, the cream is ready.
24. Remove saucepan from heat and cool 1 minute.