Chocolate cake without flour

Mousse pie is made from cocoa powder and chocolate. And not an ounce of flour.

Ingredients

• Cocoa powder - 1/3 cup
• Black chocolate (chopped) - 120 g
• Milk chocolate (chopped) - 30 g
• Espresso coffee in granules - 1 tsp.
• Brandy - 1 tbsp. l.
• Water - 0.5 cups
• Vanilla extract - 0.5 tsp
• Whole large eggs - 2 pcs.
• Egg whites - 2 pcs.
• Sugar - 1/3 cup
• Salt - 1/8 tsp
• Whipped cream - 1.5 cups
• Vegetable oil

Directions

1. Turn on the oven to preheat to 180 degrees.
2. In a small saucepan, bring 1/2 cup water to a boil. Pour cocoa and espresso into a saucepan, mix well, remove the saucepan from the stove, add chocolate, mix well. Then add brandy and vanilla extract. Pour this mass into a large bowl, leave at room temperature for 10 minutes, stirring occasionally.
3. In a separate glass bowl, combine whole eggs, egg whites, sugar and salt. Place this bowl over a water bath and beat the eggs without stopping, about 2 minutes (a cooking thermometer should show a temperature of 55 degrees).
4. Remove the bowl of eggs from the heat and beat with a mixer on high speed until fluffy and stable, about 5 minutes.
5. Introduce 1/3 of the egg mass into the chocolate mass, mix gently, and then introduce the remaining eggs, mix. Then add whipped cream, mix well again.
6. Pour the chocolate batter into a greased 20 cm cake tin and smooth the surface with a spatula. Place in oven and bake flourless chocolate cake for 27 minutes.
7. Allow the cake to cool to room temperature, then cover and place the flourless chocolate cake in the refrigerator for at least 8 hours, preferably overnight.