16-layer chocolate cake

Ingredients:

Chocolate cake

• 10 eggs, separate the yolks from the whites
• 1 and 1/4 cups granulated sugar
• 1 and 1/4 cups powdered sugar
• 0.5 cups premium flour
• 0.5 cup cocoa powder
• 0.5 cup almond flour
• 0.5 tsp salt

Coffee syrup

• 1 cup of water
• 1 cup of sugar
• 1 tbsp. instant espresso

Chocolate mousse

• 1 cup of water
• 1 cup of sugar
• 9 egg yolks
• 450 g melted dark chocolate
• 2 cups whipped cream
• Chocolate ganache, recipe below
• Cocoa powder

Chocolate ganache

• 2 cups heavy cream
• 280 g chopped bittersweet chocolate

Preparation:

1. Preheat oven to 190°C. Grease 4 baking sheets (30x45x1 cm) with butter, line with parchment paper and grease the paper with butter.
2. Chocolate cake:
   
   In a bowl, combine the egg yolks and sugar. Heat over a double boiler, whisking until the mixture triples in volume and reaches 110°F (43°C). In another bowl, beat the egg whites until soft peaks form. Gradually add the powdered sugar and continue whisking until smooth and glossy. Fold a quarter of the beaten whites into the yolk mixture. Gently fold in the remaining whites.
3. Combine flour, cocoa, almond flour, and salt. Sift and carefully fold into the egg mixture, a little at a time. Divide the batter evenly among 4 greased baking sheets and spread it evenly with an offset spatula. Bake for 10–12 minutes. Let cool completely.
4. Coffee syrup:
   
   Bring water and sugar to a boil in a saucepan. Turn off the heat and stir in the instant espresso. Set aside.
   
   Chocolate mousse:
   
   Bring water and sugar to a boil in a saucepan. Reduce heat. In a bowl, whisk the egg yolks at high speed until light and fluffy. Reduce mixer speed and whisk in the hot sugar syrup. Continue whisking until the mixture cools slightly. Stir in the melted chocolate and whipped cream. Set aside.
5. Assembling the cake:
   
   Cut each cake layer horizontally in half. Place the first layer on a board. Brush with a little coffee syrup. Evenly spread 1/8 of the chocolate mousse. Place another layer on top and repeat the process until you have 8 layers of sponge cake, brushed with coffee syrup and chocolate mousse. Refrigerate for 2 hours.
6. Chocolate ganache:
   
   Bring the cream to a gentle simmer. Place the chocolate in a heatproof bowl. Pour the cream over the chocolate and stir until the mixture is smooth. Let cool slightly.
7. Using a serrated knife dipped in hot water, trim the cake by about 0.5 cm on all sides. Drizzle the ganache over the cake and spread it with an offset spatula so it evenly covers the top and sides of the cake. Refrigerate for 20 minutes or until the chocolate has set. Dust the top with cocoa powder.