Strawberry Chocolate Mousse Tartlet

Preheat the oven to 175°C top/bottom heat.Beat the eggs with salt and sugar with a mixer until very foamy.

Mix the flour and cocoa powder and sift over the egg foam and fold in by hand. Finally, fold in the oil.

Pour the sponge cake into tartlet baking molds/muffin tins about 8cm in diameter.

Allow the sponge to cool and cut off any overhanging deformations.

Place a cake edge foil around each tartlet and fix it so that a mini cake ring is formed. Line with strawberries.

Melt the chocolate. Mix the guma for 3 minutes until creamy and fold in the chocolate.

Now spread the chocolate cream over the strawberries and smooth it out. Refrigerate until serving and finally remove the foil, sprinkle with cocoa and decorate a little.

Preparation Tip:

For those who do not have tartlet baking pans, set a sponge cake of size DinA 5 (about 14x21 cm) on the baking frame and cut the tartlets into 6 equal squares after topping and filling.

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