Recipe for Dark Chocolate Mousse Cake

Before starting, place a mixing bowl and the beaters in the freezer. This will help whip the cream.

Prepare the base: Mix the cold coffee and rum in a shallow dish. Quickly dip the biscuits in the mixture (in and out) and then line the bottom of the mold to create as even a base as possible. Cover with plastic wrap and place in the refrigerator.

Prepare the mousse: In a mixing bowl, beat the 2 whole eggs with the sugar until they "froth." Melt the broken chocolate pieces in a bain-marie. Whip the egg whites until they form stiff peaks. Gently pour the chocolate into the yolk/sugar mixture while stirring with a whisk. Carefully fold the whipped egg whites into the mixture with a spatula. Whip the cream until firm in a very cold bowl and gently add it to the mousse. Pour the mousse over a layer of sponge biscuits, cover, and refrigerate for a minimum of 6 hours (it can be prepared the day before and left to set overnight).

To finish, unmold and decorate: 20 minutes before serving, melt some white chocolate in the microwave in a closed plastic bag. Place a sheet of parchment paper on a work surface. Cut a small tip off the bag and create a "lace" pattern with the melted chocolate. Place it in the freezer for 15 minutes. Unmold the cake (you can use a damp knife to detach the mousse from the sides of the mold). Place it on a serving platter. Dust the cake with unsweetened cocoa powder and delicately decorate with the white chocolate lace. Return to the fridge until ready to serve.