Mousse Cake

Preheat the oven to 180°C (medium)

Grease a 20 cm diameter cake pan and reserve

In a heatproof bowl set over a pot of hot water (not boiling), melt the chocolate and butter, stirring gently. Reserve

In another mixing bowl, beat the egg whites until stiff and reserve

In yet another mixing bowl, beat the egg yolks with flour to obtain a fluffy mixture

Add the melted chocolate mixture and mix well

Combine half of the beaten egg whites and mix until smooth

Turn off the mixer, add the remaining egg whites, and mix gently with a spatula

Reserve 1/4 of the mixture in the refrigerator and put the rest in the prepared cake pan

Put it in the preheated oven until a toothpick inserted into the center comes out clean (about 1 hour)

Remove and let cool for 10 minutes

Turn out onto a serving plate

Carefully remove the top crust that formed on the surface

Break it up into small pieces and reserve

Let the cake cool completely, cover with the reserved cream, and sprinkle with the broken crust pieces

Put in the refrigerator

In a heatproof bowl set over a pot of hot water (not boiling), melt the chocolate, stirring gently

Temper it on a smooth surface

Cut out a 20 cm diameter disk of wax paper and 21 strips of wax paper, 3.5 cm by 6.5 cm

Brush the disk and strips with the melted chocolate (reserve some for finishing the decoration)

Put them in the refrigerator for 15 minutes

Remove and remove the wax paper

Cover the cake with the chocolate disk and arrange the strips around it, overlapping them like scales

Place the reserved chocolate in a piping bag with a fine tip and create parallel lines over the disk that covers the cake

Put in the refrigerator for another hour and serve.