How to make
Turn the oven on to heat up to 390°F (200 °C). Cover an 8″ (20 cm) x 12″ (30 cm) form with baking paper buttered on both sides. Instead of flour, sprinkle with cocoa and shake so that it gets distributed evenly.
Beat the eggs with the sugar into a smooth and fluffy cream, gradually add the flour and finally the butter. Once the mixture homogenizes, add the cocoa, espresso and liqueur. Pour it into the form and bake the layer.
For the mousse, beat the egg yolks with the sugar until the sugar melts completely. Melt the chocolate and beat the cream. Quickly beat 1/2 the cream and all of the chocolate with the egg mixture, then slowly mix with the rest of the cream. Separately, beat the whites into hard snow and mix with the cream.
Cut 2 layers from the baked and cooled layer. Soak them with a little liqueur and stick them together with the mousse. On top, smear the entire cake with the rest of the mousse. Leave the cake in the fridge for a few hours for the mousse to harden.
Next, mix all the products for the topping in a container in a water bath until the chocolate melts. Remove from the stove and stir until the topping cools and hardens a little. Smear the cooled chocolate cake with it.
Decorate the holiday cake as desired and put it for a few more hours in the fridge.
