Chocolate Mulled Wine Cake

Let’s start baking together

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Biscuit Crumb Base

150 grams digestive cookies
75 grams of butter or margarine

Basic biscuit crumb recipe for a base of desserts, such as mousse cakes and tarts using digestive biscuits. Use any sweet biscuit for a wanted flavor.

For around 22 cm wide cake tin use around 150 grams of digestive cookies and around 75 grams of butter or margarine. Melt the butter or margarine in a microwave or on a stove. Let it cool down and mix with the biscuit crumb. You can put the biscuits into a food processor, blitz them until the crumbs are fine. If you don’t have a food processor, you can also pour the cookies into a bowl and use a fork to create smaller crumbs.
Line the bottom and the sides of the quick-release cake tin with parchment paper. When the crumb base is done, pat this to the cake tin.

Chocolate Mousse

250 grams of chocolate (dark)
3 eggs
½ dl sugar + ½ dl sugar
3,3 dl whipcream
150 grams crème fraiche

Whip the egg white and ½ dl sugar. After this whip the egg yolk and ½ dl sugar. Finally, whip the cream and combine this with crème Fraiche and continue whipping.

Melt the chocolate in the microwave.

Combine the chocolate and egg yolk mix together while whipping. Add the whipped cream mixture into it after which you can combine the egg white mixture. Pour these into the cake tin. Cover and let settle in the fridge.
When the mousse has settled. Create the mulled wine top layer.

Mulled wine top layer

Soak 3 gelatine leaves in cold water.

Add 1/2 dl of red wine and 1,5 dl non-alcohol glogg into a pot. You can also use 2dl only alcohol-free glogg. Heat a few minutes. When the wine or the gloss is finished boiling, add the gelating leaves and mix to make sure the gelatin has melted. Let the mixture cool to room temperature.

Pour the glogg mixture over the settled mousse. If you have some help in the kitchen, you can also ask someone to hold a spoon over the mousse and pour the liquid first into the spoon. In this way, the liquid spreads more evenly and doesn’t make a small hole in your cake surface. This might also ease that the grease from the mousse doesn’t separate to the glossy glogg surface.

Let set in the fridge for at least 2-3 hours.
Best served during the next day. Enjoy.