Serves 6
Ingredients: 7 eggs, 420 g icing sugar, 20 g of superfine sugar, 120 g of cacao, 40 g of potato starch, 400 g of cream, 200 g of dark chocolate (70%), cocoa powder.

To prepare the marquise: whip 4 egg yolks with 140 g of icing sugar. Beat 7 egg whites until stiff and add 280 g of icing sugar. Sift 120 g of cacao and 40 g of potato starch. Add yolks to egg whites, with movements from the bottom upwards. Add the mixture of cacao and starch and pour the mixture into a baking sheet lined with parchment paper, spread it with a paddle and bake at 200°C for 9 minutes. Remove from oven, sprinkle with sugar and cut this which is the base of the cake, with the edge of a removable pan for cakes. Reassemble the pan, lined the edges with aluminum foil or better with the acetate tape and place on the bottom the disc of marquise previously cut.
To prepare the chocolate mousse: Melt the chocolate at water bath (bain-marie) and set it aside. Do not exceed 50°C (122°F). Whip half (not completely) the cream with a whisk. Add the cream to the chocolate and mix gently. Fill the mold with the mixture of cream and chocolate, leveling and smoothing well. Put in the refrigerator for at least 2-3 hours. For the service, disconnect the removable edges of the pan, remove the foil or tape and get the slices as desired. Garnish with cocoa powder .
Recommended wine:
Verduzzo Demisec Spumante
'Solamini et Amicis' Passito Igt Veneto