Cappuccino sponge cake with chocolate mousse

Name: cappuccino sponge cake with chocolate mousse
Cook time: 60 min
Total time: 120 min
Yield: 12
Cuisine: Italian
Ingredients: 230 g butter at room temperature; 230 g light caster sugar; 2 tl vanilla aroma bottle 38 ml; 4 Eggs split; 1 tablet cappuccino chocolate (75 g), into pieces; 230 g self raising flour; 150 g dark chocolate 72%, in pieces; 1 tray ricotta fresh cheese, 250 g; 1 cup creme fraiche 200 ml; 1 el Brown sugar; 3 el Coffee liquor; 3 el cocoa powder

A tasty Italian recipe. The dessert contains the following ingredients: butter (at room temperature), light caster sugar, vanilla flavor (bottle 38 ml), eggs (split), cappuccino chocolate ((75 g), in pieces), self-raising flour, dark chocolate (72%, in pieces), ricotta (fresh cheese, 250 g), crème fraîche (200 ml), brown caster sugar, coffee liqueur and cocoa powder.

Ingredients

Kitchen Stuff

baking paper, skewer, 2 spring forms (Ø 24 cm), greased

Directions

Preheat the oven to 180 ºC. Line the bottoms of the spring forms with the baking paper. Put the butter, light caster sugar and vanilla flavor in a large bowl and beat lightly and lightly with a mixer for 3 minutes. Add the egg yolks one by one and mix until creamy in 3 minutes.
Put the cappuccino chocolate in a pan or refractory bowl and let the chocolate melt in a bain-marie. Stir the melted chocolate through the butter mixture.
Beat the egg whites in a fat-free bowl with the mixer. Add the chocolate mixture and stir to a thick and homogeneous mixture. Sift the flour above it and carefully cover. Divide the batter over the spring shapes and smooth the surface. Fry the cakes until golden brown and done in about 25 minutes. After 20 minutes, check for doneness by inserting a skewer. If this comes out clean, the cakes are cooked. Let the cakes cool down in the molds for 15 minutes, take out and let cool for 1 hour on a rack.
Meanwhile, make the chocolate mousse. Put the dark chocolate in a pan or refractory bowl and let the chocolate melt in a bain-marie. Mix the ricotta, crème fraîche, brown caster sugar and liqueur with a mixer in a bowl to a smooth mixture. Stir in the melted chocolate until an even mousse is created. Put in the refrigerator for at least 1 hour.
Divide the chocolate mousse over the top of 1 cake. Put the other cake on it. Lightly press and dust with cocoa powder.