Chocolate mousse cake(Par le Chef @infiniment.gourmand)

Recipe for a 16cm diameter springform pan.

Whisk together sugar and eggs for 10 minutes. The mixture should triple in volume and turn white. In parallel, melt the chocolate and butter. Let cool.

Add the chocolate/butter mixture to the egg/sugar mixture on low speed. Continue to whisk for another 5 minutes on medium speed.

Preheat oven to 170°C.

In a springform pan, place a piece of baking paper on the bottom. I also greased the edges of the pan. Pour the mixture into the pan and place it in a bain-marie (I put aluminum foil all around my springform pan to be safe).

Bake for 35 minutes. Remove from the oven and the water bath and place in the refrigerator for 24 hours.

Gently unmold the cake from the pan and enjoy! I sprinkled powdered sugar on top but it's an option.