Chocolate Cake with Lemon Mousse

Preheat the oven to 170°C convection. Line the bottom of a springform pan (Ø 20-23 cm) with baking paper. Since the base is baked in a water bath, seal the outside of the pan with several layers of aluminum foil to prevent water from entering (not necessary for silicone molds).

Separate the eggs. Beat 4 egg yolks with 160 g granulated sugar for at least 5 minutes until the mixture is light and firm. Sift the baking cocoa and briefly stir it in. Beat 4 egg whites with a pinch of salt until stiff and carefully fold into the cocoa mixture.

Pour the batter into the pan. Place the pan in a deep roasting pan or a Dutch oven and pour in enough boiling water so that the pan is about halfway submerged. Bake in the oven for approx. 35-40 minutes. Let cool completely in the pan (the base will sink back down as it cools).