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Mousse Torte mit frischen Beeren dekoriert

Name: Mousse-au-Chocolate-Torte

Summary: A luxurious, no-bake chocolate mousse cake made with rich dark chocolate, whipped cream, and a delicate mascarpone filling. Perfect for special occasions or an elegant dessert table.
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: German Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 200 g dark chocolate 60–70% cocoa
  • 100 g unsalted butter room temperature
  • 3 large eggs separated
  • 80 g granulated sugar
  • 250 ml heavy cream 30% fat
  • 250 g mascarpone
  • 1 packet vanilla sugar or 1 tsp vanilla extract
  • 6 g gelatin powder or 3 sheets gelatin or 1.5 tsp agar-agar for vegan version
  • Optional: biscuit base 150g chocolate cookies + 75g melted butter
  • Optional toppings: fresh berries chocolate curls, mint leaves

Equipment

  • Equipment:
  • 24 cm springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Saucepan or double boiler (for melting chocolate)
  • Fine sieve (optional)
  • Baking paper
  • Offset spatula (optional)

Method
 

  1. Instructions:
  2. Line the springform pan with baking paper and optionally prepare a biscuit base.
  3. Melt chocolate and butter together in a double boiler. Set aside to cool slightly.
  4. Beat egg yolks with sugar until pale. Stir in the mascarpone and vanilla.
  5. Fold the cooled chocolate-butter mixture into the mascarpone mix.
  6. In separate bowls, beat cream until stiff and egg whites to stiff peaks.
  7. Soften gelatin in water, heat gently until dissolved, then stir into the chocolate mixture.
  8. Gently fold whipped cream and egg whites into the chocolate base.
  9. Pour half the mousse into the pan, optionally add biscuit layer, then top with remaining mousse.
  10. Smooth the surface and refrigerate for at least 4 hours (better overnight).
  11. Decorate before serving with fruits, chocolate, or powdered sugar.

Notes

Notes:
For a more intense flavor, add 1 tbsp of espresso to the melted chocolate.
To make vegan: use vegan chocolate, aquafaba instead of egg whites, and coconut cream instead of heavy cream.
Keep well chilled; best served cold.