Chocolate Cake with Lemon Mousse

The cake base is baked in a water bath, so a silicone mold has proven to be the best. Line its bottom with baking paper. A classic springform cake pan must be wrapped on the outside with several layers of aluminum foil to prevent water from getting in during baking. Use a mold with a diameter of 20 to 23 cm.

Separate eggs into whites and yolks. Whisk yolks together with sugar until a firm foam forms, whisking at high speed for at least 5 minutes; the foam will significantly lighten during this time. Finally, briefly whisk in the sifted cocoa into the mixture. Separately, whisk egg whites with salt until stiff peaks form, then gently fold them spoon by spoon into the cocoa mixture.

Pour the batter into the prepared mold, place it in a deeper, taller baking tray, pour boiling water into the tray, and bake for 35 to 40 minutes in an oven preheated to 170°C with convection. After baking, let it cool in the mold. The batter will rise significantly during baking but will fall again during cooling.