Chocolate Mole Cake

Preheat the oven to 150°C fan (electric oven 170°C) and prepare a 26 cm springform pan.

Separate the eggs and put the egg whites into a fat-free mixing bowl.

Beat the egg whites with 3 tbsp hot water until stiff, then gradually add 90 g sugar and continue beating until the sugar has dissolved.

Briefly fold the egg yolks into the beaten whites, only until just combined.

Mix the flour, baking powder and cocoa powder and gently fold them in in portions.

Pour the batter into the springform and smooth the surface.

Bake in the preheated oven for about 20 minutes.

Remove the cake from the oven and let it cool completely on a wire rack.

Prepare the chocolate mousse according to the packet instructions using 200 ml cold milk.

Hollow out the cooled sponge with a spoon, leaving an approx. 1 cm rim all around.

Crumble the scooped-out cake interior (lid/inside) into coarse crumbs.

Fill the hollowed sponge with the chocolate mousse and spread it into a dome shape.

Sprinkle the crumbs over the mousse and press them lightly.

Dust with cocoa powder before serving.