Small Chocolate Mocha Cake

A cake recipe for all foodies:

For the dough: chop the chocolate and melt it over a hot water bath, beat the butter with a pinch of salt and 60 grams of sugar until creamy, separate the eggs, gradually fold in the egg yolks and melted chocolate, perhaps add the brandy, also fold in.

Whip the egg whites until stiff, add the rest of the sugar, fold the beaten egg whites, almond kernels and flour evenly into the chocolate mixture, line a cake springform pan (22 cm in diameter) with parchment paper, pour in the mixture and spread smoothly, bake in a heated oven at 175 °C, fan 150 °C, gas mark 3 for about 40 to 50 minutes.

Cool a little in the mold, then remove and cool completely.

For the mocha mousse: Crumble the cooking chocolate and let it melt over a hot water bath, separate the eggs, whip the egg whites until stiff, adding half of the sugar, whip the cream until stiff as well.

Beat egg yolks with vanilla sugar and remaining sugar until thick and fluffy, stir in espresso and liquid cooking chocolate, stir in whipped cream and snow evenly.

Cut the cake layer in half, place the bottom layer on a plate and put a cake rim around it, pour the mocha mousse on the cake layer, spread it smoothly and place the second layer on top, chill in the refrigerator for five hours, remove the cake rim. To decorate: Melt the cooking chocolate over a hot water bath and pour the

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