Ingredients
For 12 portions, 10" Ø springform cake tin
For the base
3
Egg(s)
90g
Sugar
8g
Vanilla sugar
1pinch(es)
Salt
20g
Corn starch
50g
AP Flour
20g
Cocoa powder
10ml
Sunflower oil
g
Butter, for the baking tin
For the chocolate mousse
250g
QimiQ Classic, room temperature
120g
Dark chocolate (40-60 % cocoa), melted
50g
Sugar
250ml
Heavy cream 36 % fat, beaten
For the eggnog mousse
250g
QimiQ Classic, room temperature
100ml
Eggnog
50g
Sugar
Pulp from 1 vanilla pod
150ml
Heavy cream 36 % fat, beaten
Preparation
- Preheat the oven to 360 °F (conventional oven).
- For the base: whisk the eggs, sugar, vanilla sugar and salt until fluffy.
- Sieve the starch, flour and cocoa powder together and fold 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 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.
- Place the sponge base in a cake ring and cover with the chocolate mousse.
- For the eggnog mousse: whisk the unchilled QimiQ Classic smooth. Add the eggnog, sugar and vanilla, mix well and fold in the whipped cream.
- Spread the eggnog mousse over the chocolate mousse and allow to chill for approx. 4 hours.
- Decorate as desired.
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