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1
Sponge cake:
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Preheat your oven to 350u00b0F.
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Place parchment paper onto a baking tin (about 20cm x 27cm or something with about the same area)
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4
Sift together the flour, cornstarch and cocoa in a bowl.
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Melt the butter together with the milk in the microwave until the butter has just melted.
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With an electric mixer, whisk the eggs with sugar until thick and pale yellow. Then add the flour mixture and fold in with a spatula.
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Add the butter/milk to the side of the bowl and fold in.
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Pour the mixture into your baking tin and bake for 10-12 minutes on 350u00b0F.
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Let cool completely.
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Mousse:
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Whisk the egg yolk with 1 1/4 tbsp sugar until thick and pale yellow.
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Heat the milk in a pan with the instant coffee and liqueur. Remove from heat and stir in the gelatin until dissolved.
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Place the bowl with egg yolks in an ice bath (I filled the sink) and little by little add the milk while stirring. Leave it in the ice bath.
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With an electric mixer whisk the egg whites with 1/3 tbsp sugar until it forms stiff peaks.
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Also whisk the cream with 1/3 tbsp sugar until it forms soft peaks.
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Now (with bowl still in cold water) add 1/3 of the egg whites to the yolks and fold in, repeat with 1/3 of the cream and the rest of the egg whites and cream.
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Leave the bowl in ice water for 20 minutes.
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Assembly:
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Cut the sponge cake so it will fit in your glasses or containers.
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Scoop mousse into the glasses.
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Chill in the refrigerator for at least three hours (or overnight).
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Decorate with cocoa, some whipped cream and chocolate.
