75 g unsalted butter
85 g EASIS Dark Belgian Chocolate
8 tbsp. EASIS Perfect Fit
1 tbsp. all-purpose flour
4 sheets gelatin
75 ml heavy cream
225 g yoghurt
5 tbsp. EASIS Perfect Strø
85 g EASIS Jam
Preheat the oven to 175°C (347°F).
Cover a springform pan with baking paper or grease it with a little butter. Melt the butter and chocolate in a bowl in the microwave. Mix together flour and Perfect Fit and whip it into the butter-chocolate mixture. Then whip the eggs into the mixture one at a time.
Pour the dough into the springform pan and bake the cake for 17-20 minutes. Then cool it down.
Put the gelatin in water for approximately 5 minutes. Whip the cream and add yoghurt, Perfect Strø and jam and whip again for 1-2 minutes. Discard the water from the gelatin and put it in the microwave oven for a few seconds. Pour the melted gelatin into the fruit mousse while stirring.
Put the mousse on top of the cold cake and place it in the fridge for 1-2 hours.
Serve with fresh berries.