Double Chocolate Mousse

• 3 7/8 tablespoons flour
• 5 9/16 tablespoons cocoa
• 3 1/4 tablespoons egg yolks
• 1/2 cup eggs
• 11/16 cup sugar
• 5 1/4 tablespoons egg whites
• butter
• 7/8 cup dark chocolate
• 1 teaspoon gelatin powder
• 1 tablespoon water cold
• 3 1/2 tablespoons milk
• 11/16 cup heavy cream
• 1 teaspoon gelatin powder
• 1 tablespoon water cold
• 4 tablespoons milk
• 1 5/8 tablespoons sugar
• 1 egg yolk
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 7/8 cup white chocolate
• 1 3/16 cups heavy cream

1. Preheat the oven to 220 degrees Celsius.
2. Sift the flour and the cocoa.
3. Beat the egg yolks and eggs with 100 grams sugar for a light and fluffy mixture.
4. Separately, beat the egg whites with 40 grams sugar until stiff.
5. Carefully add the egg whites to the egg mixture. Add the sifted flour and cocoa.
6. Pour the mixture into a baking pan lined with parchment at the bottom and greased with butter on the sides.
7. Bake for 10 minutes. Remove from the oven and let it cool.
8. Cut horizontally into halves.
9. Line a rectangular pan of the same size as the cake with plastic wrap.
10. Place the first half of the cake in the pan.
11. Melt the chocolate in the microwave.
12. Separately, hydrate the gelatin powder in the water.
13. Warm the milk. When it is hot, add the gelatin to dissolve and pour this into the melted chocolate.
14. Separately, whip the cream to soft peaks. Add to the chocolate mixture.
15. Pour the mousse over the first layer of cake. Spread evenly.
16. Place the second layer of cake on top.
17. Hydrate the gelatin powder in the water and set aside.
18. Warm the milk in a saucepan.
19. Separately, beat the sugar, egg yolk, cornstarch, and vanilla. Add the hot milk, stirring constantly, and place this mixture back in the saucepan. Continue stirring until it boils. Lower the heat and continue cooking for 15 seconds.
20. Remove from the stove and add the chocolate and hydrated gelatin powder. Stir until the ingredients are mixed and the chocolate has melted. Let it cool.
21. Separately, whip the cream to soft peaks and add to the warm chocolate mixture.
22. Pour over the second layer of cake and refrigerate for 5 hours (or freeze for 1 hour)
23. To serve, unmold the mousse and cut the edges off for an even rectangular shape.
24. Plate and garnish to taste.

flour, cocoa, egg yolks, eggs, sugar, egg whites, butter, dark chocolate, gelatin powder, water cold, milk, heavy cream, gelatin powder, water cold, milk, sugar, egg yolk, cornstarch, vanilla, white chocolate, heavy cream

Taken from www.yummly.com/recipe/Double-Chocolate-Mousse-627106 (may not work)