Strawberry Mousse Cake with Chocolate Base

Preheat the oven to 180 °C top/bottom heat and line a springform pan (⌀ 25 cm) with baking paper.

Separate the eggs. In a bowl, whip the egg whites with a pinch of salt until stiff peaks form.

In a second bowl, mix the egg yolks with cornstarch, baking cocoa, granulated sugar, baking powder, 80 ml of the whole milk, and rapeseed oil to form a smooth batter. Gently fold in the whipped egg whites.