The original recipe: chocolate cake-mousse

Ingredients:

• 
  Flour - 225 g


• 
  Butter - 150 g + 80 g


• 
  Sugar - 75 g + 50 g


• 
  Eggs - 1 pc. + 6 pcs.


• 
  Cream 15-20% fat content - 2 tsp.


• 
  Dark chocolate - 180 g

Cooking method:

1. 
   Mix 150 grams of butter at room temperature and 75 g of sugar in a bowl. Beat for a few minutes


2. 
   Add flour to the mixture, half of the egg (lightly stir and pour 25 - 30 g), cream (can be replaced with yogurt or kefir)


3. 
   Stir the mass to homogeneity - until it begins to lag behind the walls of the bowl


4. 
   Dough to form in the form of a pancake, wrap in a film and put into the refrigerator for half an hour


5. 
   Roll the dough between sheets of parchment to a centimeter thick. Cut the workpiece for a removable shape, put a sheet of dough into it. Bake for 180 C for 15 - 20 minutes


6. 
   Separate the proteins from the yolks in six eggs. For the preparation of mousse will require four yolks and six proteins


7. 
   In a heat-resistant bowl, combine dark chocolate and 80 g of butter. Melt the mass in a water bath on a slow fire


8. 
   Beat the proteins and 50 g of sugar until soft peaks, add the yolks


9. 
   Gradually introduce into the mass of chocolate mixture, stirring with a spatula


10. 
    Pour the mousse into a mold and bake for 180 C for half an hour (


11. 
    Dessert cool, cover with chocolate ganache or glaze