Ingredients
For 1 Cake tin 26 cm Ø
For the base
3
Egg(s)
90g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
20g
Corn flour / starch
50g
Flour
25g
Cocoa powder
10ml
Sunflower oil
g
Butter, for the baking tin
For the chocolate mousse
250g
QimiQ Whip Pastry Cream, chilled
120g
Dark chocolate (40-60 % cocoa), melted
50g
Sugar
250ml
Whipping cream 35-36 % fat, liquid
For the Advocaat mousse
250g
QimiQ Classic Vanilla, unchilled
100ml
Advocaat [Eggnog]
150ml
Whipping cream 36 % fat, whipped
Preparation
Preheat the oven to 170 °C (convection oven).
- For the base: whisk the eggs with the sugar, vanilla sugar and salt until fluffy.
- Mix the corn starch with the flour and cocoa powder and sieve into the egg mixture. Add the oil and mix well.
Pour into a greased cake tin and bake in the preheated oven for approx. 25-30 minutes. Allow to cool.
- For the chocolate mousse: whisk the unchilled QimiQ Classic smooth. Add the melted chocolate and sugar and mix well. Fold in the whipped cream.
- Spread the chocolate mousse onto the cold base.
- For the Advocaat mousse: whisk the unchilled QimiQ Classic Vanilla smooth. Add the Advocaat, mix well and fold in the whipped cream.
- Spread the Advocaat mousse over the chocolate mousse and chill for approx. 4 hours.
- Decorate as desired.
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