Easy Chocolate Cream Puff Cake
Ingredients
For the mousse
- 200 g milk chocolate
- 100 g dark chocolate
- 250 ml milk
- 4 sheets gelatin
For the cake base
- 3 medium eggs
- 100 g sugar
- 2 tablespoons hot water
- a pinch of salt
- 70 g wheat flour
- 2 tablespoons cocoa powder
- 2 tablespoons neutral cooking oil (such as sunflower oil)
Additional
- 400 g heavy cream
- 1 package (about 250g) frozen cream puffs
- 1 tablespoon cocoa powder for dusting
Preparation
Chop the milk chocolate and dark chocolate finely and place in a bowl. Heat the milk in a saucepan until boiling. Pour the hot milk over the chocolate and stir occasionally until dissolved. Soak the gelatin according to package instructions, squeeze dry, and dissolve in the hot chocolate milk. Chill the mixture in the refrigerator.
Preheat the oven to 180°C conventional (160°C fan). Line the bottom of a 26 cm springform pan with parchment paper.
For the cake base, beat eggs, sugar, hot water, and salt with a hand mixer on high speed for 3 minutes until foamy. Mix flour and cocoa powder, sift over the egg mixture, and fold in quickly. Finally, stir in the oil. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for about 30 minutes. Let the base cool completely.
Whip the cooled chocolate mixture briefly with a hand mixer until smooth. Whip the cream until stiff and fold into the chocolate mixture. Spread half of the chocolate cream on the cooled cake base.
Press the frozen cream puffs evenly into the chocolate mousse. Spread the remaining cream on top and smooth. Chill the cake in the refrigerator for 2 hours.
Remove the springform ring.
Dust the top with 1 tablespoon of cocoa powder.
Notes
This quick cake with chocolate mousse and frozen cream puffs is not only quick to make but also a real eye-catcher.
