Chocolate cake and mousse

The chocolate mousse chocolate cake recipe is for those to whom the word "chocolate" has a hypnotic effect...

Ingredients

• Black chocolate - 180 g
• Espresso coffee (strong, brewed in a little water) - ½ cup (125 ml)
• Butter, slightly softened - 150 g
• Powdered sugar - 1/3 cup (75 g)
• Eggs (yolks separated from proteins) - 5 pcs.
• Ground cinnamon - ½ tsp
• Ground cardamom - ½ tsp
• Almond flour - 150 g
• (or ground almonds - 75 g)
• Black chocolate - 550 g
• Ground cinnamon - ½ tsp
• Ground cardamom - ½ tsp
• Nutmeg - a small pinch
• Cream - 400 ml
• Chocolate mousse:
• Black chocolate - 200 g
• Eggs (yolks separated from proteins) - 3 pcs.
• Powdered sugar - ½ cup (110 g)
• Cream thick, well whipped - 300 ml
• vanilla ice cream

Directions

1. Preheat oven to 160 degrees. Grease a springform pan and line it with baking paper.
2. Stir the chocolate and coffee in a heatproof bowl over boiling water (the bowl must not touch the surface of the water) until the chocolate has melted.
3. Beat butter with sugar with a mixer until fluffy light mass. Add the yolks one at a time, beating well each time. Add cinnamon, cardamom, almonds (almond flour, in principle, you can try to replace 150 g of coconut flakes). Combine with chocolate and beat the mass until smooth.
4. Beat egg whites until stiff peaks. Slowly and gently stir in the chocolate mixture.
5. Pour the dough into the mold. Bake for 35 minutes (check with a toothpick - it should come out dry). Cool down.
6. Melt chocolate, stirring, in a water bath. Add spices and cream. Mix well.
7. Lightly separate the cake from the sides of the pan with a knife. Pour the chocolate cream over the cake. Cover and place in the refrigerator for 3-4 hours.
8. Serve the cake with chocolate mousse and ice cream.
9. Chocolate mousse.
10. Melt the chocolate completely in a water bath, stirring until smooth. Cool slightly (5 minutes). Add egg yolks one at a time, stirring after each with a wooden spoon.
11. Beat egg whites well until fluffy. Add sugar (1 tbsp each), continuing to beat the mass until a thick, shiny state. Gently fold egg whites into chocolate. Mix slowly until smooth.
12. Refrigerate the chocolate mousse for 4 hours (or leave in the refrigerator overnight).