Chocolate Mousse Cake - cooking recipe

Ingredients

3 1/4 cup heavy cream
1/4 lb coffee beans
2/3 lb milk chocolate, chopped
1/4 lb dark chocolate
4 medium eggs, separated
1 tsp vanilla extract
2/3 cup sugar
1 pinch salt
1/4 cup cocoa powder, plus extra for dusting
1 1/4 cup flour
2 tsp baking powder

Preparation

To make the frosting, heat the cream and coffee beans in a saucepan, remove from the heat and allow to infuse for 5 mins. Strain the cream through a sieve into a different saucepan, heat again, add the milk chocolate and stir until melted. Pour into a clean, dry bowl and cool. Cover and chill for 4 hours or overnight.
Preheat the oven to 350\u00b0F. Melt the dark chocolate in a bowl set over a pan of simmering water. Cool for 5 mins.
Meanwhile, place the egg whites in a bowl with 5 tbsp cold water and the vanilla extract. Beat with a hand mixer until stiff peaks form. Gradually add the sugar and salt while continuing to beat. Add the egg yolks one at a time beating well between each addition. Stir in the melted dark chocolate.
In a separate bowl, mix together the cocoa powder, flour and baking powder. Using a spatula, stir into the egg mixture. Spoon into a springform pan and smooth the top. Bake for 20-25 mins, until a wooden skewer comes out clean. Cool in the pan on wire rack. Remove from the pan and cut in half horizontally.
Whisk the frosting until spreadable. Sandwich the cakes together with half the frosting, then spread the rest on top. Dust the cake with cocoa powder just before serving.