Ingredients Chocolate cake

Pasta:

• 1 tablespoon chocolate powder
• 3 eggs
• 2 tablespoons of wheat flour
• 3 spoonfuls of sugar

Mousse:

• ½ cup of sugar (tea)
• 230 g semisweet chocolate, chopped
• Bittersweet Chocolate Chips for decoration
• 1 can of fresh cream
• 5 tablespoons of water
• ½ packet of zero-flavored gelatin powder 6 g
• 3 egg whites

Preparation method Pasta:

In a mixer, beat the eggs until they double in volume;

Add the sugar and continue beating until it is very nice;

Gently mix the wheat flour and the Chocolate Powder until you obtain a cake dough;

Pour into a greased and wheat-sprinkled removable bottom mould and bake in a preheated oven at 200°C for 20 minutes.

Remove from oven and set aside.

Chocolate mousse:

1. In a pan, melt the chocolate in a bain-marie for a few minutes;
2. Add the Milk Cream, mix well until creamy and smooth. Reserve;
3. In another saucepan, add water to the gelatin and heat in a bain-marie until dissolved;
4. Add the gelatin to the creamy chocolate mixture, mix well and set aside;
5. In another pan, mix the egg whites and sugar and cook over low heat, stirring constantly, for about 3 minutes, removing the pan from the heat a few moments every minute, stirring constantly, so that it does not cook;
6. Transfer to a mixer and beat the egg whites until doubled in volume;
7. Gently fold the egg whites into the creamy chocolate mixture;
8. Cover the dough with the Chocolate Mousse and place in the refrigerator for at least 4 hours;
9. Remove from the removable ring mold when ready to serve.