"There is a Chocolate Cafe in Lisbon where they only sell one cake: an elegant chocolate mousse.
In our version, we add some espresso to the sponge and whip up a light chocolate mousse using aquafaba.
Method:
1. Preheat oven to 180oC (fan on). Line an 8-inch springform tin with parchment.
2. Sift flour, sugar, cacao powder, and baking powder in a bowl.
Combine coffee, oil, vanilla, and yoghurt in another bowl. Mix wet into dry ingredients, pour into the tin, and bake 20-25
mins (try the toothpick test- if it comes out clean you’re good to go). Cool completely.
3. Melt chocolate with oil (bain-marie or microwave). Whip aquafaba with lemon juice/ vinegar to stiff peaks, gradually
add sugar, then whip for 5-8 mins. Slowly fold in melted chocolate.
4. Spread mousse over cooled cake and refrigerate for at least 2 hours to set