Ingredients:
For the base:

2 medium eggs
A pinch of salt
60 g of sugar (3 tablespoons)
50 g of 00 flour (2 tablespoons + 1/2 tablespoon)
10 g of bitter cocoa (1 teaspoon)
160 ml of coffee
2 teaspoons of sugar
For the chocolate mousse:

4 eggs
200 g of dark chocolate
100 g of butter
20 ml of coffee (2 tablespoons)
40 g of sugar (2 tablespoons)
For the chocolate ganache:

60 g of dark chocolate
40 ml of milk
Instructions:
Preheat the static oven to 175°C.

In a bowl, beat the medium eggs with a pinch of salt until frothy. Gradually add the sugar and continue whipping until you obtain a thick consistency.

Sift the flour and bitter cocoa and gently incorporate them into the egg and sugar mixture.

Pour the mixture into a previously buttered and floured pan and bake in the oven for about 15 minutes or until the cake is cooked. Leave to cool completely.

Prepare the coffee and add the 2 teaspoons of sugar. Leave to cool.

Prepare the chocolate mousse: melt the dark chocolate in a bain-marie or in the microwave, then add the butter and mix until you obtain a smooth cream. Add the coffee and mix well.

Separate the eggs and whip the egg whites until stiff with the sugar. Add the egg yolks to the chocolate cream and mix gently. Add the whipped egg whites and mix with delicate movements from bottom to top until the mixture is smooth.

Pour the mousse onto the already cooled chocolate base and level the surface. Place in the refrigerator for at least 1 hour.

Prepare the chocolate ganache: melt the dark chocolate with the milk in a bain-marie or in the microwave until you obtain a smooth cream. Pour the ganache over the chocolate mousse and level the surface. Place in the refrigerator for at least 2 hours.

Before serving, decorate the cake as desired with melted dark chocolate or other decoration of your choice.

Cut into slices and enjoy this delicious chocolate cake with mousse and ganache.