Ingredients

The following ingredients have 12 Servings
  • 55 gram cocoa powder
  • 115 gram self-rising flour
  • Pinch of salt
  • 3 eggs
  • 110 gram butter on room temperature
  • 150 gram sugar
  • Optional: handful chocolate for garnishing and marzipan for decorating the sides
  • 50 gram sugar
  • 2 eggs
  • 350 ml heavy cream
  • 100 ml marzipan liqueur
  • 3 gelatine sheets

Instruction

  • You will need the following cooking equipment:: Electric mixer, Large bowl, Oven, Spring form (26 cm for a thin cake), Silicone brush, Silicone spatula, Small saucepan, Cooling rack, Whisk, Plate covered with cling film, Rolling pin, Sieve, Wooden skewer
  • START by making the chocolate cake. WHISK 110 gram butter and 150 gram sugar until fluffy, this should take only a few minutes. PRE-HEAT the oven to a temperature of 180 degrees celsius or 355 degrees Fahrenheit.
  • GREASE the spring form with some butter. SIEVE the self-rising flour and cocoa powder into a large bowl. ADD in a pinch of salt. ADD the eggs 1 by 1 into the fluffy butter mixture.
  • ADD in the flour mixture while whisking, until a smooth batter has formed. DIVIDE the batter over the spring form. The cake will be quite thin, bake the cake for 30 minutes.
  • CHECK if the chocolate cake is done using a wooden skewer. The cake is done when the skewer stays clean. REMOVE from the oven and let cool off on a cooling rack.
  • SOAK the gelatine leaves in cold water. HEAT up 50 ml of the heavy cream in a small saucepan. SQUEEZE water from the gelatine leaves then dissolve them in the warmed heavy cream.
  • STIR until smooth using a whisk and set aside. BEAT the eggs and 50 gram sugar fluffy. It will only take a few minutes for the egg yolks to become white and fluffy.
  • BEAT the remaining 300 ml heavy cream lobed, about the same thickness as yogurt. MIX the lobed heavy cream together with the gelatine cream, marzipan liqueur and egg whites until a smooth mixture.
  • DE-GREASE the bowl of the electric mixer, the easiest way to do this is by using a few drops of lemon juice and a sheet of paper kitchen towel. BEAT the egg whites until stiff.
  • FOLD them through the creamy mixture. PLACE the marzipan mousse into the refrigerator for at least one hour. Chocolate pie with marzipan
  • MELT the chocolate for the chocolate garnish. DIVIDE the melted chocolate over the plate with cling film very thinly. PLACE the plate into the freezer to stiffen the chocolate.
  • ROLL the marzipan thinly using a rolling-pin. PREVENT it from sticking to the working surface by dividing some powdered sugar over it. SLICE the chocolate cake into 2 thin slices.
  • DIVIDE half of the marzipan mousse over one of the two slices. PLACE the other slice on top of it and divide the rest of the marzipan mousse over it.
  • SLICE the thinly rolled marzipan into thin strips, decorate the sides of the cake with it. BREAK the thin chocolate and carefully pierce them into the cake. Enjoy!