Wild berries Chocolate Mousse Cake Recipe The berries are picked clean, if necessary, wash carefully and Drain on absorbent paper. Glaze according to package instructions touch. The cake with the fresh or the frozen Berries show and shining with glaze.

Ingredients:

A spring form (diameter 26 cm)

Chocolate biscuit

6 eggs (size M)

150 g granulated sugar

140 g flour

20 g cocoa powder

20 g melted butter

Mousse

150 g Bitterkuvertüre

(60% cocoa)

400 g cream

50 g icing sugar

50 g milk

1 egg (size M)

1 egg yolk (Size M)

Covering

450 g fresh or

frozen berry mix

(currants, raspberries,

Blackberries)

1 packet of clear glaze

(with frozen fruit

2 packets use cast)

also

Butter for greasing

100 g chocolate chips

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. The Springform pan with butter, with the bottom springform baking paper who interpret a baking paper suitable for the edge and tailor these to interpret.

2. Eggs and sugar in a bowl over a water bath a hand mixer until creamy, then cold. beat Mix flour and cocoa powder, egg mass to seven and fold in with a spatula. Finally, the butter Stir. The biscuit mixture in the tin, smooth and stress in the preheated oven on the grill over medium Track about 25 minutes. The ground on a Wire rack want something, remove from the tin rush, Remove wax paper and let cool completely. Then cut two horizontal.

3. The chocolate in a bowl over a water bath. melt Cream open slightly and chill. Milk Boil the powdered sugar, egg and egg yolks with a whisk Stir and with constant stirring to a cream cook. Then with a hand mixer or a Food processor to beat cold. With the liquid chocolate stir. Up to one-third of the whipped cream a whisk stir quickly, the rest gently. Fold

4. A sponge cake set on a plate. One third of the chocolate mousse to pass, put on the second floor, in turn pass on a third of the mousse. The third Bottom and the cake top and hang on the edge with the rest Mousse reap smooth. Then at least 1 hour cold. make