Milk cake base
4 eggs
2 cups (heaping) of all-purpose flour
2 cups (heating) of milk
2 1/2 cups (heaping) of wheat flour
2 tablespoons of cornstarch
1 tablespoon of baking powder
Cream and chocolate basic topping
300 grams of dark chocolate, chopped
1/2 cup (heating) of hot water
1 tablespoon of butter
Mousse
150 grams of dark chocolate, chopped
1 can of heavy cream
4 tablespoons of brewed coffee (without preparation)
1/2 envelope of unflavored gelatin
3 egg whites beaten in snow
Milk cake base
4 eggs
2 cups (heaping) of all-purpose flour
2 cups (heating) of milk
2 1/2 cups (heaping) of wheat flour
2 tablespoons of cornstarch
1 tablespoon of baking powder
Cream and chocolate basic topping
300 grams of dark chocolate, chopped
1/2 cup (heating) of hot water
1 tablespoon of butter
Mousse
150 grams of dark chocolate, chopped
1 can of heavy cream
4 tablespoons of brewed coffee (without preparation)
1/2 envelope of unflavored gelatin
3 egg whites beaten in snow
Cake Base
Preheat the oven to 180°C
Beat the egg whites in snow, adding the yolks one at a time without stopping
Continue beating and add the all-purpose flour, milk, wheat flour, cornstarch, and finally baking powder
Pour into an 25cm-diameter greased and floured pan
Bake for 45 minutes or until golden
Topping
Melt the chocolate in a bain-marie
Add the hot water to the chocolate, mixing quickly without stopping with a spoon
Add the butter and beat in a stand mixer until smooth
Mousse
Melt the chocolate in a bain-marie, add the heavy cream, coffee, gelatin according to the package instructions, and egg whites
Leave in the refrigerator until it starts to firm up
Assembly
Cut the cake in half and fill with half of the topping
Cover the entire cake with the remaining topping
Distribute the mousse on top and refrigerate
At serving time, sprinkle with chocolate powder.
