Creamy chocolate mousse cake

Airy, very creamy, with a rich taste! Of course, it will take a little more time than baking a pie, but the result is worth it!

Ingredients

• Chocolate cake:
• 2 eggs
• 3 art. l. sugar
• 1 st. l. cocoa
• 2 tbsp. l. flour
• 1 st. l. butter
• Cream mousse:
• 3 squirrels
• 2 tbsp. l. sugar
• 3 art. l. soft butter
• 200 ml cream 33-35%
• 1 bar (100 g) white chocolate
• 5-6 g gelatin (half a small sachet)
• Chocolate muss:
• 3 squirrels
• 3 art. l. soft butter
• 2 tbsp. l. Sahara
• 200 ml cream 33-35%
• 1 bar (100 g) dark chocolate
• 5-6 g gelatin (half a small sachet)
• Glaze:
• 40 ml milk
• 40 ml cream
• 70 g chocolate
• 1/2 tsp gelatin

Directions

1. Let's start with baking the cake. Melt butter and leave to cool.
2. Sift flour with cocoa.
3. Separately, beat eggs with sugar until creamy.
4. Add flour and cocoa to the eggs with sugar, gently mix with a spatula until smooth. Then add butter and mix again.
5. Line the bottom of a springform pan with baking parchment, pour in the batter. Bake for 15 minutes at 180 degrees.
6. Then take out the cake, remove the paper. Put the cake back into the mold, and line the walls with parchment a little with a margin. To make the parchment fit better to the walls, you can grease them lightly with vegetable oil.
7. Cooking creamy mousse. Dissolve gelatin in a small amount of water and leave to swell.
8. Beat room temperature butter with sugar, gradually add cream.
9. In a separate bowl, beat the egg whites to stiff peaks.
10. Melt the chocolate in a water bath. When it becomes soft, add gelatin to it and bring everything together until smooth.
11. Now mix all the ingredients for the mousse. Add chocolate with gelatin to cream. It is desirable that the chocolate is at least a little cool. Mix until smooth.
12. Carefully add egg whites to the mass, mix, trying to keep the airiness of the proteins.
13. Pour the creamy mousse over the cake and refrigerate for 1 hour. To make the mousse more evenly distributed in shape, you can shake the mold slightly.
14. Now let's make the chocolate mousse. There is only one difference in preparation from creamy mousse: first you need to beat the butter with sugar, and then gradually add the cream. Soak gelatin, melt chocolate, heat and mix with gelatin. Cool slightly. Beat egg whites to peaks. Add chocolate to butter and cream. Then gently fold in the egg whites. Mix everything until smooth.
15. Pour the chocolate mousse over the creamy mousse and refrigerate again for 1 hour.
16. For glaze, mix milk and cream, heat. Soak gelatin in a little water. Add chocolate to milk and cream, stir with a spatula until it dissolves. Add gelatin, heat everything together over low heat until the chocolate and gelatin have dissolved and the icing is smooth. Then look at the consistency. If it's too thick, add a little more milk.
17. Pour the icing over the cake and send it to the refrigerator for complete solidification, for an hour and a half. Ideally - at night, but after an hour and a half the cake will be quite frozen.
18. Take the cake out of the springform pan and carefully remove the parchment!
19. Creamy chocolate mousse cake is ready to be eaten! Happy tea!