Chocolate mousse cake Recipe

Ingredients
     Chocolate cup 200 g
     150 g butter
     Clear 6
     1 pinch salt
     120 g sugar
     6 egg yolks
     60 g baking flour
     300 cc Cream
     7 g unflavored gelatin
Several
     Chocolate curls
     250 g strawberries
     2 tbsp strawberry jam
Procedure
Chop chocolate and place them in a bowl with butter. Enter 40% power and heat for 4 to 5 minutes, stirring occasionally with wooden spoon. Let cool.
Beat the egg whites with the salt. Add as rain half the sugar and continue beating until a meringue.
Beat egg yolks with remaining sugar until stiff, white and very consistent. Integrate the warm chocolate. A gently with the meringue.
Divide the mousse into two parts and book one of them. Enter the other of the sifted flour. Pour into a plastic mold of 24 cm in diameter at its base lined with cooking paper. Enter 60% power and cook for 6-8 minutes. Cool in pan.
Whip cream to firm point. Hydrate the gelatin in 50 cc of water, type 100% power and heat 40 seconds. Add both to the mousse reserved.
Carpets with a band of acetate the inner contour of the mold. Pour the mousse on the cooked raw. Take the refrigerator 3 hours or freeze.
Unmold the cake and decorate with chocolate curls and strawberries.
Place the marmalade in a bowl. Enter 100% power and heat 30 seconds. Brush strawberries.