Chocolate Mousse Cake with Berries

Quickly knead all ingredients for shortcrust pastry except cornstarch and flour until smooth. Work flour and cornstarch underneath. Let the dough rest in the icebox for 10 minutes. Then roll out, cut a ring of about 280 mm and place on a baking sheet lined with parchment paper. (Leftover dough can be frozen without any problem.) Prick the dough a few times with a fork and then bake for 10 minutes in an oven at 180 degrees Celsius.

For the frankfurter quantity (sponge cake) dissolve the butter in a saucepan and let it boil once, then remove it from the kitchen stove. Beat the vanilla sugar, eggs, sugar, a little salt and lemon skin in a water bath until warm. Then remove the baking bowl from the water bath and continue beating for 6-8 min until cooled down. Sift flour, cocoa and cornstarch on top and add to it. Finally, add the warm melted butter.

Pour the amount into a 28 cake springform pan or possibly into a 28 ring, placed on a baking sheet lined with parchment paper. Bake in a hot oven at 180 degrees (convection oven) for 2 minutes, then turn down to 165 degrees and continue baking for about 18 minutes.

Allow the bases to cool properly. Cut the sponge cake base in half horizontally. Spread the apricot jam on the short pastry. Place one sponge cake on the jam-coated shortcrust pastry and put a springform border around the bases.

For the mousse, melt the couvertures in a bain-marie (or microwave).

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