Chocolate Cake with Lemon Mousse

The cake base is baked in a bain-marie, so it's best to use a silicone mold. Line the bottom with baking paper. If you use a classic springform pan, you need to wrap its exterior in several layers of aluminum foil to prevent water from entering during baking. Use a mold with a diameter of 20-23 cm.

Separate the eggs. Beat the egg yolks with 160 g of granulated sugar until you get a dense, light-colored foam (about 5 minutes at high speed). Finally, briefly incorporate the sifted cocoa powder. Separately, beat the egg whites with a pinch of salt until they form stiff peaks, then gently fold them into the cocoa mixture, spoonful by spoonful.

Pour the mixture into the prepared mold and place it in a deeper baking pan. Pour boiling water into the pan and bake for 35-40 minutes in the preheated oven at 170°C with convection. After baking, let the cake base cool in the mold. The cake base will rise significantly during baking but will settle back as it cools.