A small chocolate bomb which is easy to make and hard to keep your hands off.
5 SMALL CAKES
150 G 70% DARK CHOCOLATE, EX. VALRHONA GUANAJA
150 G BUTTER
150 G SUGAR
120 G PASTEURIZED EGG WHITES
100 G PASTEURIZED EGG YOLKS
Melt chocolate and butter and stir them together to a shiny mixture.
Beat egg whites and 35 g sugar to a stiff meringue in a bowl.
Whisk egg yolks and the rest of the sugar light and creamy in another bowl and fold in the chocolate mixture.
Gently fold the meringue into the cream till you have a smooth mousse.
Distribute half of the chocolate mousse into five square silicone moulds (5x5cm) and bake it in a 175 degrees Celsius preheated oven for 20 minutes.
Meanwhile, place the bowl with the rest of the chocolate mousse in the fridge.
Place the baked cakes in the freezer for long enough that it quickly cools down. Press the cake down into the mould to make it compact.
Spread the other half of the chocolate mousse on top.
Smooth out the surface to make it even and flat, cover with clingfilm and place the mould in the freezer for minimum 4 hours, preferably overnight.
Gently push the cakes out of the mould.
Decorate with sifted icing sugar.
Serve with vanilla ice cream.