Mint Chocolate Mousse Cake

Preheat the oven to a high temperature

Beat five egg whites with half of the confectioner's sugar until stiff peaks form

Add six eggs and, subsequently, half of the cocoa powder

Mix until uniform

Place in the baking sheet and bake for 10 minutes

Repeat the process to make the rest of the crust

Unmold

Cut two strips of 3.5 cm width and, with the smaller ring, two circles from the crust

Mousse

Boil the milk, mint, and half a cup of confectioner's sugar for 5 minutes

While this is happening, soak the gelatin sheets in half a cup of water

They need to be soft for 5 minutes

Strain the mint infusion, add it to the eggs and the rest of the confectioner's sugar, and cook over low heat, stirring, until slightly thickened

Remove from the heat before it boils

Squeeze out the gelatin sheets with your hands and add them to the infusion

Also add the extract and mix

When cooled, add the whisked heavy cream and mix delicately

Assembly

Grease the larger ring with oil and dust with confectioner's sugar

Place it in the center of a plate and line the inner sides with the crust strips

Arrange a disk at the bottom and cover with half of the mousse

Add the second disk and the rest of the mousse

Finish by smoothing out the surface.