Mousse cake with chocolate...PREPARATION

Chocolate biscuit
4 eggs (2 whole eggs, 2 yolks)
80 gr of sugar
2 tablespoons hot water
30 gr of flour
25 gr of cocoa
2 egg whites
20 gr of sugar
Preheat the oven to 180 °
Beat the yolks, whole eggs and sugar
with the mixer with 2 tablespoons of water
hot
until the mixture whitens and triples
volume
Then add sifted flour and cocoa
by gently mixing
Beat the egg whites with a pinch of
salt by incorporating 20 gr of sugar when the
whites start to foam
Add gently to the preparation
former
Pour on the flexipat, spread with a spatula and
bake for 10 to 12 minutes
For the foam:

• 300 g of good quality dark chocolate (or
  200 g dark chocolate and 100 g chocolate
  milk)
• 75 g of butter
• 400 ml of liquid cream
• 3 eggs
• 2 tablespoons icing sugar
  1- Melt chocolate and butter
  bain-marie (or in the microwave).
  2- Whisk the eggs and sugar until
  what the mixture becomes a little sparkling
  (2 minutes)
  3- Pour the warm chocolate mixture
  in the egg preparation, and well
  mix a few seconds.
  4- Beat the liquid cream in whipped cream. Do not
  To beat too much, otherwise the cream will form
  butter, as soon as it is firm, stop. For
  to mount it well, it is also advisable to put
  cream, whips and a few bowl
  minutes in the freezer (15 minutes).
  Delicately integrate as and when
  whipped cream in the chocolate preparation,
  gently mixing in a circular way to
  using a spatula.
  Mounting:
  In a cake mold, put paper
  cellophane inside to facilitate the
  demolding the cake.
  Cut the chocolate biscuit to have 3
  biscuits the same size as the bottom of the
  mold and 4 others that cover its sides
  To put a biscuit at the bottom of the mold as well as
  the sides and pour a little cream at the bottom
  to cover a thickness of 2 cm
  near.
  Ask another biscuit, then again
  cream and finally the biscuit.
  Cover with cellophane paper and put in
  costs at least 3/4 hours.
  To finish, make a frosting with 25 cl of cream
  floret and 200 gr of dark chocolate for dessert.
  Boil the cream and extinguish the fire, then
  pour the broken chocolate into pieces, after 5
  minutes of waiting, stir to incorporate into the
  cream. Let cool in the pan.
  Take the cake out of the fridge, Unmold
  upside down and remove the cellophane paper
  gently.
  Lay the cake on a rack, pour the
  chocolate icing melted on the cake and
  spread the icing on the top and the sides to
  using a spatula.
  Place on a baking dish and serve.