Dear readers of Belmto. My name is Franzi, I am from Switzerland and write on the Blog LILLALUND a table and a plate. It is a platform for all my passions: cooking, baking and taking pictures. Every month I write a guest post and present Belmto’s jewelry pieces.
The ‘Clara Drop Necklace’ ‘With fluid lines, uninterrupted by a clasp, the Changeling slips overhead, and can be worn front to back, or back to front.’
The ‘Bar Studs’ ‘It's the little things in life that counts, these little studs would be your new precious.’
This is my favourite time of the year. Days are getting colder, I light on the candles and the whole apartment is decorated with simple yet beautiful Christmas decorations. Buying and preparing all the gifts for my family and friends are the best part of it. It might be stressful for others but for me it is pure joy. I love thinking about individual presents, writing cards, choosing matching packing paper and trying to make it as beautiful as I can.
In my family, the menu for the 24th December, our official Christmas day, stays the same very year, except for the dessert. Last year I made a chocolate parfait with red wine plums. And this year I want to create a mandarin tiramisu.
But for now I present you my mousse au chocolat cake which contains of two moist chocolate layers, mousse au chocolat with Grand Marnier, cocoa nips and edible golden stars. The perfect cake for cozy Advent days in front of a fireplace, chatting with friends, reflecting the last twelve month and being thankful.
I wish you and your beloved ones beautiful and cozy Christmas days!
All the love and best regards from beautiful Switzerland, Franzi
Mousse au chocolat cake, recipe for around 8 pieces
60g butter, room temperature
2 free-range eggs
1 pinch of salt
1/2 teaspoon baking powder
50g ground hazelnuts
1 tablespoon cocoa powder
1 teaspoon cinnamon
50g dark chocolate, melted
1dl milk of happy cows
60g dark chocolate
2 tablespoons Grand Marnier
2 free-range egg yolks
1dl heavy cream
100g dark chocolate
Edible golden stars
Line two 17cm-springform pans with baking parchment, grease the sides with butter and flour it. Put the springform pans into fridge until use.
Beat butter and sugar until fluffy. Then beat in egg after egg and afterwards the remaining ingredients until you have a homogenous batter. Fill cake batter in springform pans and bake for around 25 minutes in preheated oven to 175°C. Make the toothpick test. Let totally cool down, then remove springform pans.
For the mousse au chocolat, melt 60g dark chocolate in a little pan and add sugar until dissolved. Let totally cool down. Then stir in Grand Marnier and egg yolks and at the end mix carefully with whipped cream.
Spread mousse au chocolat on the first layer and put the top on the layer. Melt the chocolate and butter in a little pan and decorate the cake with the chocolate sauce, cocoa nips and stars. Before start serving, put the cake into fridge for at least 1 hour.