Chocolate mousse cake from Yoli

Preparation steps

• For the biscuit, beat the eggs with a mixer (there is no need to separate the yolks and egg whites, and you can if you prepare the biscuit that way), a tablespoon of water and sugar. When the mass is frothy and lighter, bubbles appear, add sifted flour and how or chocolate powder. As we add the flour and as we mix on the lowest speed. I didn’t have either so I added instant coffee and it turned out to be a good solution.
• Cake model - I used the one with a diameter of 26 cm - coat the bottom with butter and sprinkle with a little flour. It is not necessary to grease the rim, and if we do, flour the rim of the model.
• Bake in the oven at 175 - to 180 degrees for about 10 minutes. The temperature and baking time depend on the oven. The biscuit is baked if there are no more traces of dough on the needle or toothpick when we prick it into the dough.
• Let the biscuit cool in the model, then moisten it with cognac, mixed with a little water, maybe with coffee, rum, mixed with a little milk, chocolate liqueur or coffee. Yoli made it with cognac. Cover the rim of the model with solid foil and wrap it around the biscuit.
• For the caramel, melt the butter and add the sugar. Stir until the mass is brownish, but be careful not to burn it. If it is too thin, add more sugar. Then add the coarsely chopped walnuts, hazelnuts and almonds (or just one of them, and maybe some other mixture), stir and add the cream. Everything together is like some thick sauce. Stir, cool slightly and pour over the biscuits.
• For the chocolate mousse, first melt the chocolate. We add no cream, no butter, no oil. We beat the sweet cream. Then beat the egg yolks with the sugar. When the mass is airy and light yellow, gradually, in a thin stream, add the melted chocolate and stir constantly, medium or low speed. Now we can add orange peel (there is no peel in the original recipe). Then add a third of the whipped sweet cream and mix until the mass is smooth. Then add the remaining cream and stir, to get a light foam.
• Spread the chocolate foam over the caramel, flatten it and put the model in the fridge for a few hours to allow the cream to harden. Cover with cling film.
• We can serve it with a little whipped sweet cream and / or with some berries.
• The amounts of sugar and flour are listed approximately, depending on how much sweet foam or biscuit we want. And for the biscuit, it also depends on the type of flour, so we add it as needed.