Chocolate Mousse Cake

Milk

1

Bake the oven at medium temperature

Melts the chocolate in a bain-marie

In a stand mixer, whisk the egg whites until they become frothy

Add three tablespoons of all-purpose flour and whisk until stiff peaks form

Combine with the melted chocolate and mix well

Add the cocoa powder and mix until combined

2

In another bowl, whisk together the egg yolks and remaining 1/4 cup of sugar until pale yellow

Add the softened butter and whisk until smooth

Fold in the chocolate mixture and whisk until combined

3

Mark a circle with a 25 cm diameter on a piece of parchment paper

Fills the mold with the chocolate batter

Smooth the top with an offset spatula and refrigerate until firm

Bake at medium temperature for about 30 minutes, or until set

Refrigeration Layer

1

Combine the melted chocolate with scalded milk in a heatproof bowl

Let it sit for five minutes, then whisk until smooth

Chill the mixture in the refrigerator

Molding

1

Place the mold on a serving plate

Lining the inside of the mold with parchment paper and place over the batter

2

Pours the refrigeration layer into the mold

Smooth the top with an offset spatula and refrigerate for six hours

Cake Topping

1

Combine the melted chocolate with scalded milk in a heatproof bowl

Let it sit for five minutes, then whisk until smooth

Chill the mixture in the refrigerator

2

Remove the mold from the cake

Remove the parchment paper and pour the topping over the top

Smooth the top with an offset spatula and decorate with almonds or other nuts

Serves chilled.