Ingredients:

For the sponge cake:

3 eggs
80 g of sugar
8 g of vanilla sugar
70 g flour, sifted
30 g of unsweetened bitter cocoa
11 g of baking powder
For the syrup:

100 ml of milk
1 teaspoon of instant coffee
1 teaspoon unsweetened bitter cocoa
1 tablespoon of sugar
For the chocolate mousse:

500 ml whipping cream with at least 30% fat
100 g of milk chocolate
200 g of dark chocolate
Procedure:

In a bowl, blend 3 eggs with 80 g of sugar and a sachet of vanilla sugar until the mixture is white and doubled in volume.
Sift 70 g of flour, add 30 g of bitter cocoa and 11 g of baking powder. Mix gently from bottom to top.
Pour the mixture into a 20 cm springform pan and bake in the oven at 170°C for 15-20 minutes.
In the meantime, prepare the syrup by mixing 100 ml of milk, 1 teaspoon of instant coffee, 1 teaspoon of bitter cocoa and 1 tablespoon of sugar. Heat and pour hot onto the pricked cake.
Melt 100 g of milk chocolate and 200 g of dark chocolate and pour over the cake.
Whip 500 ml of cold cream and add the melted chocolate. Mix gently.
Pour the chocolate mousse onto the cake and level the surface with a spatula.
Decorate with melted chocolate and leave to cool in the refrigerator for at least 3 hours or preferably overnight.
Unmold and enjoy this delicious Brazilian chocolate cake!
Enjoy your meal!

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