A real chocolatey sweetness, this chocolate-flavored cloud cake caresses the palate and tantalizes the taste buds with its greediness. Light and crunchy, it can be enjoyed without limits!
Ingredients:
The biscuit
3 eggs (3 whites + 2 yolks)
100 g cane sugar
15 g of cornstarch
30 g of rice flour
30 g unsweetened cocoa
The foam
170 g dark chocolate
5 egg whites
Please note, you will need Rhodoïd film to make this recipe.
Preparations
For the biscuit
1. Preheat the oven to 180 ° C.
2. Start by whipping the egg whites. When the egg whites start to foam, gradually add the cane sugar to the assembly. Then add the egg yolks, stirring constantly.
3. In a bowl, combine the flour, cornstarch, and unsweetened cocoa. Then gently fold the dry ingredients into the frothy mixture.
4. Pour the mixture into a springform pan with the bottom lined with parchment paper. Be careful, do not butter the bottom of the mold.
5. Bake for 15 minutes of cooking. Out of the oven, leave the cake in the pan.
For the mousse
6. Melt the chocolate in a double boiler, then let it cool off the heat.
7. Whip the egg whites into the snow, then incorporate them delicately using a melted chocolate spatula.
8. Place Rhodoïd film on the internal edges of the mold then pour the mousse on the biscuit.
9. Reserve at least 4 hours in the refrigerator. When unmoulding, pass the blade of a knife between the walls and the film, then open the hinges of your mold and gently remove the film.
10. Your chocolate cloud cake is ready to eat!
