Chocolate cloud cake
Chocolate cloud cake -
3 eggs (3 white + 2 yolks).
100 g sugar.
15 g cornstarch (Maizena).
30 g flour.
30 g unsweetened cocoa.
170 g choclate hazelnut El wejedene.
5 egg whites.
-Preheat the oven to 180 ° C. Mount the 3 egg whites until stiff, gradually pouring in the sugar. Then add the yolks. Sift the cornstarch, flour and cocoa. Gently add them to the previous mixture.
-Cut a sheet of parchment paper the diameter of your mold and place it in the bottom of the latter without buttering it. Pour the preparation. Bake for 15 min. When removed from the oven, do not unmold the cake.
-Melt the chocolate in a double boiler or in the microwave. Whip the 5 egg whites until stiff and stir in the chocolate.
-Pour the mousse over the cooled cake. Let stand 4 hours in the refrigerator.
-Pass a knife blade between the mold to remove the cake from the walls. Open the hinge and remove the film.