Mint Krokant - Stracciatella Mousse Cake

I love mousse cakes. 
First I thought they were so complicated to make but once I got familiar with gelatines and after trying many different versions, these dreamy things became one of my specialities.

In this cake I combine a soft & intense mud-cake base, Swedish Marabou Mint Krokat Chocolate (one of my favourites), and Italian "stracciatella" chocolate chip. 
In the picture above you see that the last layer is thicker than the lower one. I modified the recipe afterwards so now the amounts are equal and the balance is perfect.

MINT KROKAT - STRACCIATELLA MOUSSE CAKE

Base:

200 g dark chocolate
50 g butter
150 g sugar
2 eggs

First layer:

150 g sugar
2 eggs
200 g Marabou Mint krokat chocolate
250 ml cream
4 gelatines

Second layer:

150 g sugar
2 eggs
250 ml cream
100 g quark / natural yoghurt 
100 g chopped dark chocolate
4 gelatines


Preheat the oven to 175 C. Line the base of about 25cm round springform cake pan with baking paper.

The base:
Melt the chocolate and mix it with butter and sugar. Add the eggs one by one mixing it gently until it's even. Pour into the cake pan and bake on the middle shelf of the oven for 10 minutes. The base is supposed to remain moist and soft.

First layer:

Put the gelatin leafs into a cold water. Place the eggs and sugar in a bowl, use an electric mixer and beat until the mix is very thick and pale. In another bowl beat the cream, and in another melt the mint krokat chocolate. Heat the gelatines in a hint of water and add them together with melted chocolate in the sugar-egg mixture. Mix well until combined perfectly. 

In the end add the whipped cream mixing more gently with a big kitchen spoon. Pour onto the cooled base and put it in the fridge for about 2 hours.

Second layer:

Repeat almost the same thing as before with the first layer. Put the gelatin leafs into a cold water. Mix the eggs and sugar together to a thick mixture, in another bowl beat the cream. Heat the gelatines in a hint of water, add them together with quark / yoghurt and chopped chocolate in the sugar-egg mixture. Mix well like before and then add the whipped cream mixing gently. Pour onto the first layer and put the cake back in the fridge at least for 4 hours.

Serving:
Run a knife around the edge of the cake. Remove the collar from the cake pan gently and place the cake on a serving plate (with the base of the pan still under). Keep the remaining cake in the fridge, you can also freeze the cake in small portions. Best served the first or second day.