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Truffle cake with white chocolate mousse

Ingredients:

— Bitter Chocolate — 220 g
— Butter — 220 g
— Sugar — 1 cup
— Egg — 6 pieces
— Cocoa powder — ½ cup
— Vanilla — 1 tsp
— Salt — 1 tsp
— Hot water — 1/3 cup
— Instant coffee — 1 tablespoon

White chocolate mousse:
— White chocolate — 165 g
— Baking powder — 3 tablespoons
— Butter — 3 tablespoons
— Yolk — 4 pieces
— Sugar — 2 tbsp
— Vanilla — 1 tsp
— Heavy Cream — 1.5 cups 2 tablespoons

Preparation:

Heat oven to 175 degrees. Tart Cover the parchment paper. Melt butter, add chocolate chips, stirring until chocolate is melted. Dissolve coffee in hot water, add the vanilla and salt. Add the chocolate mixture. At this time, beat the eggs with the sugar for about 5 minutes (they should be doubled). Stir the cocoa and mix until smooth. Mix 2 mixture. Pour the batter into the pan and bake for 50 minutes.
Mousse. White chocolate mangled pieces, mix with butter, baking powder. In 30 seconds, send in the microwave, stirring a couple of times at intervals. At this time, beat the egg yolks with the sugar in a heat-resistant bowl. Put in a water bath.
Keep on heat for about 5 minutes until thick. Remove from heat, add vanilla and white chocolate mixture. Pour 2 tablespoons of cream and stir until smooth. Cool to room temperature.
The remaining 1.5 cups of cream, beat until the peaks of air. 1/3 cup of the cream into the chocolate mixture, type, and then the rest.
Mousse pour in the chilled base and send in the refrigerator for an hour. To decorate sprinkle with cocoa powder and serve.