Pumpkin Mango Mousse Cake with “Zottolade

Beat butter with sugar until fluffy. Add eggs gradually, then incorporate the melted chocolate coating.

Then mix flour, sifted cocoa powder and nuts and gently fold in.

Place cake baking ring (28 cm diameter) on baking paper, cover with baking paper, fill in the mixture, smooth out and bake in the preheated oven at 180 °C for about 10 minutes until light, then let cool.

For the fruit mousse, boil pumpkin puree and fruit pulp with sugar and vanilla bean pulp. Add Bacardi and lime juice. Soak gelatin, squeeze out, dissolve in the fruit mixture and let cool. Whip the cream until semi-solid and fold it in as soon as the fruit mixture has cooled to approx. 30 °C.

For the jelly, heat the fruit pulp and apricot jam with the sugar. Soak the gelatine, squeeze out and dissolve in it. Pass through a sieve and allow to cool.

For the chocolate mousse, beat eggs, egg yolks, granulated sugar and vanilla sugar over steam, first warm, then cold, until the mixture has a creamy consistency.

Melt the couvertures in a water bath or in the microwave.

Soak gelatin, squeeze, dissolve in warmed coffee liqueur and stir into egg mixture.

Stir in the melted couverture and fold in the semi-solid whipped cream.

Cut the chocolate base out of the cake hoop, clean the hoop and line the inside with slightly stiffer plastic wrap, replace the cake base.

Place a 15 cm diameter cake hoop on

Preparation Tip:

This chocolate sponge mixture is suitable as a base for cakes, slices or mousse variations. It can be baked - like all other sponge cake masses - well frozen in stock.

Related Recipes:

Tropic Chocolate Mousse CakeFor the Tropic chocolate mousse cake, first prepare the chocolate base. To do this, cream butter with powdered... Truffle CakeFor the truffle cake, heat whipped cream with instant coffee, but do not boil. Chop cooking chocolate... Old Viennese Chocolate CakeButter the bottom of a cake springform pan. Preheat the oven to 180 °C. Beat the yolks with the vanilla... After Eight CakeFor the After Eight cake, line a loaf pan with Kronenöl Spezial with a fine butter flavor and dust with... Aftereight Cake with StrawberriesFor the Aftereight cake with strawberries, grease a round cake pan (26 cm Ø) and preheat the oven to 180°C... Break Slices Banana CakeFor the break cut banana cake, first prepare the base. Separate the eggs and beat the egg yolks with the sugar... PavlovaFirst, separate the eggs at room temperature. Make sure that your mixing bowl and the mixing sticks are very... Pumpkin Nut Cake Baked in PumpkinFor the pumpkin nut cake baked in the pumpkin cut off a lid from the pumpkin at the level of the widest... Truffle CakeFor the dough, beat the yolks, powdered sugar and vanilla sugar. Beat egg whites with granulated sugar until... Pumpkin Yogurt PieFor the pumpkin yogurt cake, crumble the chocolate pops, melt butter, mix both. Grease a cake tin and press...