How to make
Divide the eggs into whites and yolks for the cake layer.
Beat the egg whites well with a pinch of salt. Beat the yolks with the sugar.
Add the egg whites, alternating with the flour mixed with the baking powder and cocoa. Mix with a spatula, not a mixer!
Bake it in a cake tin with a diameter of 9″ (22 cm), but mine was 10″ (26 cm). Bake it for about 8-10 minutes. When it cools down, syrup it with 2.5 fl oz (70 ml) of espresso.
Heat the unsweetened cream with the broken into pieces chocolate on the heated hob. The mixture should not boil. Leave it to cool.
Using a mixer, beat the sweetened cream along with the rest of the unsweetened one and carefully mix it with the chocolate mixture.
The cake layer is placed in a ring form and the mousse is poured onto it. Decorate it on top with grated chocolate or sprinkle it generously with cocoa.
Leave the chocolate cake in the refrigerator for about six hours to firm up well.
The chocolate mousse cake is ready.
