PREPARATION

Prepare Joconde biscuit according to the recipe from the link. Cool it down and cut two circular shapes of.

RED & COULIS BAVAROIS

Soak the gelatine leaves about 5 minutes in cold water.

Gently heat the red coulis. Squeeze the gelatine and dissolve the leaves in the microwave and add them to the red sauce while stirring. Whip the cream with powdered sugar semi-rigid. Fold the rest of the room by the red fruit mixture until it has become homogeneous. Grease the round shape with oil. Spoon the red fruit mixture. Let the mousse to set in about 4 hours in refrigerator.

CHOCOLATE MOUSSE

Melt the chocolate in a bain marie. Meanwhile, whisk the egg yolks with the sugar until completely white. Stir in the melted chocolate. Beat the egg whites until stiff and fold it very gently with a smooth motion into the chocolate. Whip the cream and fold in half on that also gently into the chocolate.

Pour the mousse into the cake pan and allow to set in the fridge.

CASSIS MIRROR GLAZING

Prepare the glazing according the recipe in the link.

FINISHING

Take the red fruit mousse and chocolate mousse from the refrigerator and put them on a grid. Pour the mirror glazing on the Bavarian cream and mousse and let harden slightly.

Then put the chocolate mousse on a cake board and put the red coulis bavarois in the middle of the mousse.

Decorate the cake as desired with black currant and possibly with mint leaves.