Chocolate in a bottle Dessert EN

Prepare the baking frame and place it on a baking tray. (Mine was 19 cm x 30 cm).

Preheat the oven at 180° C.

Beat the eggs, sugar and salt for about 10 minutes until light and creamy.

Sift the flour and cocoa.

Carefully fold the flour mixture into the egg mixture.

Spread the sponge mixture onto the tray.

Bake in the oven for about 20 minutes. Test with a stick.

Leave to cool. (Overnight is best).

I cut 1.5cm off the edge of the sponge on the narrow side and made small pralines out of them. But I only got 6 small pralines. Unfortunately, it was a not enough.

Cut the sponge horizontally twice to make three layers.

Mix the gelatine with 3 tablespoons of Chocolate in a Bottle in a not too small bowl and leave to stand for about 5 minutes.

Whip the cream until stiff.

Warm the gelatine in the microwave (carefully) or over a bain-marie.

Add a little of the chocolate in a bottle and mix well. When the gelatine dissolves well, add the rest. (If not, just heat again briefly and stir well until all is dissolved and then continue).

Be careful, it really foams.

Carefully stir the gelatine-chocolate-in-a-bottle mixture into the whipped cream. Set aside.

Beat the egg whites with the sugar and salt until stiff.

Carefully fold the beaten egg whites into the whipped cream mixture.

Place a cake base on a board or plate.

Place the frame around it.

Spread half of the mousse on the sponge base.

Place the second sponge cake base on top.

Spread the rest of the mousse on top.

Place the last sponge cake base on top and press down lightly.

Chill in the fridge for 2 hours or more.

Crumble the sponge cut off before.

Add one tablespoon of Chocolate in a bottle.

Add a teaspoon of cream cheese and knead.

Shape into balls.

Roll in a little melted chocolate.

Optionally sprinkle with gold powder.

Cut the chocolate into pieces.

Melt ⅔ of the chocolate over a bain-marie.

Add the remaining chocolate and stir until everything has melted.

Spread on a bubble wrap.

Leave to dry.

Then remove the wrap and break into suitable pieces.

Sprinkle with gold powder if desired.

Remove the baking frame, first loosen the cake from the frame with a knife.

Cut the cake into 6 equal squares. Mine were 9.5 x 9.5 cm.

Cut each square in half again (diagonal) to make two triangles.

Melt the chocolate and coconut oil over a bain-marie. First add ⅔ and then the rest.

Using a piping bottle or a spoon, pour the chocolate onto the triangles so that it runs down the edge. (Drip Cake)

Then spread the chocolate over the top.

Place the decoration on top straight away. A piece of chocolate (from the bubble wrap) and a praline on each.

Refrigerate until serving.