Chocolate profiterole cake

Chocolate profiterole cake

Chocolate profiterole cake is a dream. The quick cake with chocolate mousse and frozen profiterole is not only quick to make, but also a real eye-catcher.

INGREDIENTS

FOR THE MOUSSE

200 g milk chocolate
100 g dark chocolate
250 ml milk
4 sheets of gelatin

FOR THE DOUGH

3 eggs (size M)
100 g sugar
2 tbsp hot water
1 pinch of salt
70 g wheat flour (type 405)
2 tbsp baking cocoa
2 tbsp neutral cooking oil (e.g. sunflower oil)

ALSO

400 g cream
1 pack of frozen profiteroles (approx. 250g)
1 tbsp baking cocoa for dusting

PREPARATION

Step 1
For the mousse, finely chop the milk and dark chocolate and put them in a bowl. Bring the milk to the boil in a saucepan. Pour the hot milk over the chocolate and dissolve it, stirring occasionally. 

Soak the gelatine according to the instructions on the packet, squeeze it out and allow it to dissolve in the hot chocolate milk. Allow the mixture to cool in the fridge.

2nd step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Line the base of a springform pan (Ø 26 cm) with baking paper.

3rd step
For the dough, beat the eggs, sugar, hot water and salt with the whisk of a hand mixer for 3 minutes on the highest setting until frothy. Mix the flour and cocoa, sift and fold in quickly. Finally, stir in the oil. Pour the sponge cake mixture into the prepared pan, smooth it out and bake in the preheated oven for approx. 30 minutes. Allow the base to cool completely.

4th step
Briefly stir the cooled chocolate-cream mixture with the whisk of a hand mixer until smooth. Beat the cream until stiff and fold in. Smooth half of the chocolate cream over the cooled base.

Step 5
Press the frozen profiteroles evenly into the chocolate mousse. Add the remaining cream and smooth it out. Chill the cake in the fridge for 2 hours.