CHOCOLATE MOUSSE CAKE

All the savour of the chocolate in an air texture:chocolate mousse containing chocolate pastrycook, of and egg whites beaten in snow whipped cream.

- Preparation serves: 10 min - Rest: 1 hour 30 or more - Cooking: 5 min

Level:easy

Ingredients for 4 people:

• 200 G of chocolate pastrycook (minimum cocoa 70%)

• 6 egg whites

• 20 Cl of liquid cream floweret

• 80 G of caster sugar

• 1 salt pinch

1 -Pour the cream floweret in a bowl, lay out inside the whips of the beater (which will be used to you to beat the cream in Chantilly) and place the unit at the refrigerator during half an hour or more (it is important to make a success of your whipped cream).
During this time, break the chocolate of pieces in a container

2 -Make gently melt it on a very soft bain-marie.When all the pieces melted, withdraw the containerof the bain-marie and let cool.

3 -Beat the white in firm snow, add salt and sugar continuously to beat.
4 -At the end of half an hour, leave the bowl the refrigerator and beat the cream (during approximately 5 minutes with the whisk) until it transforms into whipped cream. Cease beating at once.
Using a manual whip, delicately incorporate the chocolate in the egg whites beaten in snow.

5 -When the mixture is homogeneous, delicately incorporate it in the whipped cream...

6 -… until foam is perfectly homogeneous.Lay out this chocolate mousse in ramequins and let put back it with the refrigerator during 1 hour or more.
Taste fresh of Chocolate Mousse Cake!The cake is ready to serve

Happy cooking...