Chocolate Mousse Cake

Melt the chocolate and butter in a double boiler. Remove and let cool slightly.

Separate the egg yolks from the egg whites. Apart mix the egg yolks and xylitol. Beat the egg whites into castle.

Add the egg yolks to the melted chocolate and butter (if the mixture is still too hot, first put only one tablespoon of the chocolate mixture into the beaten egg yolks and mix well. Then add the rest).

To the previous mixture add a pinch of salt, mix well. Pour the egg whites slowly into the chocolate preparation.

Divide the dough into two pieces, one put on a removable bottom round pan (base lined with parchment paper). Bake it in the oven (preheated to 180 ° C) for 30 min.

Remove from oven and let cool in the pan (to cool faster put in the freezer).

When cooled put the remaining mousse and refrigerate for 4-6h before serving. Only when cold does it take off the shape and serve the mousse cake sprinkled with raw cocoa.