Mary Miso - Recipes for every day - Cookbooks

Chocolate cake base:
In a bowl mix all ingredients except 150g of flour for 1 minute. Add 150g flour and mix. Press dough flat, wrap in cling film and put in the fridge 1 hour.

Sour cream mousse:
Mix sour cream, sugar, vanilla seeds and lemon juice. Press out gelatine and heat up in a pan until it dissolves. Add gelatine into the sour cream. Fold in whipped cream. Put mousse in the fridge 2 hours.

Preheat oven to 180°C (circulating air).
Butter cake tin.

On a floured work surface roll chocolate dough out 5mm thick. Fit dough into the cake tin. Top dough with baking paper and spread pulses on it for dummy-baking. The pulses prevents bubbles and the cake stays flat and smooth.

Bake with the pules 10 minutes. Take cake out of the oven, remove baking paper and pulses and bake another 2 minutes. Let cool down.

Spread sour cream mousse on the chocolate cake base and top with strawberries.