Two-Tone Chocolate Mousse Cake Draft

How I make it

Crust

1. Grease the bottom of a 10-inch (25 cm) springform pan.

2. Grind the cookies to fine crumbs in a food processor.

3. Add the melted butter and pulse until evenly mixed.

4. Press into the bottom of the pan in an even layer and chill.

Dark chocolate mousse

1. Dissolve the coffee in the 2 tbsp hot water and set aside to cool.

2. Melt the chocolate with the cooled coffee and the liqueur in a double boiler. Remove from the heat and let cool slightly.

3. Whisk in the yolks until smooth and transfer to a large bowl.

4. In a clean mixer bowl, beat the whites with the salt to soft peaks. Gradually add the sugar and beat until stiff but glossy.

5. Fold a quarter of the whites into the chocolate to lighten it. Pour the rest of the whites on top without folding.

6. Whip the cream until it holds its shape but is still soft, and pour it over the whites and chocolate.

7. Fold everything together until even.

8. Pour the mousse over the crust right away and chill for a few hours, until set.

White chocolate mousse

1. Melt the white chocolate with the water and liqueur in a bowl over a pot of steaming water, stirring constantly, until smooth. Let cool slightly.

2. Whip the cream until it holds its shape but is still soft.

3. Fold the whipped cream into the lukewarm white chocolate and pour it over the dark mousse right away.

4. Cover and chill for a few hours, until set.

What I've learned

• I fold in just a quarter of the whites first, so the chocolate is lighter before everything else goes in.