8 Serves
99 Mins
Prepare the chocolate mousse by melting the chocolate and folding it into whipped heavy cream.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
92 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
280 mg / 1,250 mgPotassium
248 mg / 4,700 mgSodium
219 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
2 g / 28 gSugar
48 g / 50 gSaturated Fat
14 g / 20 gCholesterol
327 mg / 300 mgCaffeine
10 mgNet Carbs
93 gAlcohol
0 g
Line the charlotte mold with ladyfingers, ensuring they are tightly packed around the sides and base.
Pour the prepared chocolate mousse into the lined mold and smooth the top with a spatula.
Refrigerate the cake for at least 60 minutes to allow the mousse to set firmly before unmolding.
3
g50
g10
g
Danish