Chocolate mousse cake

The first step is to melt the dark chocolate over steam until smooth. Here it is important not to put the chocolate directly on the flame, as it can burn and become bitter. Rather, use a pan of boiling water and place the bowl of chocolate on top of it so that the chocolate melts slowly and evenly.

I separate the eggs. I add the sugar to the yolks and mix until fluffy. This step is crucial - if you don't whisk the yolks well enough, the mousse won't be light and airy enough.

I beat the egg whites until stiff, then carefully add them to the sugared yolks - it's important here that the egg whites don't collapse.

I also whip the cream, add it to the melted chocolate, and then gently mix it into the egg mixture. When whipping the cream, make sure it's not too stiff, but it's not good if it's too soft either - this will affect the consistency of the mousse.

I pour the mixture into a cake tin and refrigerate for at least 4 hours, or overnight. It's a good idea to be patient here and not try to take it out first - the chocolate mousse cake will only be really perfect when it's sufficiently set.