Strawberry Mousse Cake with Chocolate Base

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

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

In a second bowl, mix the egg yolks with cornstarch, cocoa, sugar, baking powder, 80 ml of the milk, and rapeseed oil to form a smooth batter. Carefully fold the beaten egg whites into the batter.