Autor: Plazma Plazmastičarnica

Plazma mousse chocolate cake

Prep Time - 120 min.

Preparation

Biscuit

Mix the egg whites at room temperature with a mixer, gradually adding sugar. Add the listed ingredients into the egg whites. Pour the mixture into a 20 cm-diameter cake tin lined with greaseproof paper and bake in an oven preheated to 180°C for about 15 minutes.

Plazma cream

Pour water over gelatine.

Heat the whipping cream and sugar, then add the strained gelatine and stir over low heat until the gelatine melts.

Remove from heat and add biscuits and nuts.

Line the bottom of the cake tin with greaseproof paper and the sides of the mould with acetate foil (or greaseproof paper). Put the biscuit and pour the warm cream over it. Put in the freezer for a few hours.

Chocolate cream

Pour water over gelatine.

Whip 4 dl of whipping cream to make the cream (not too hard).

Whisk the egg yolks, cream (1 dl) and sugar and cook it on steam until the mixture reaches 72°C. Add chocolate and melt. Pour the mixture into the whipped cream, add the vanilla extract and stir.

Line the bottom of the 24 cm-diameter cake tin with greaseproof paper and the sides of the mould with acetate foil (or greaseproof paper). Lay the biscuit with the white cream and pour in the chocolate cream. Put the cake in the fridge and after a few hours pour the chocolate glaze over it (melt the cooking cream and chocolate).

Cool, garnish as desired and serve.