Moist chocolate cake, chocolate mousse drops and chocolate tiles

Preparation time: 60 min

Preheat your four at 356 °F

• For the preparations

  Tamiser the flour and the baking powder together. Seperate the egg yolks from the egg whites. Spread some butter and some flour at the bottom of the cke pan. Melt the chocolate for the tiles in a bain marie. Cut the vanilla beans in half on the long way, scrubb it to remove the seeds and put it in a quarter of the cream for the chantilly.

• For the melted chocolate cake

  In a bain marie, melt the chocolate and the butter. In a bowl, mix the egg yolks and 200g of sugar, blanche it well. Whip the egg whites with the rest of the sugar. Mix the chocolate and the butter with the the blanched egg yolks, flip the flour and the baking powder Inside. End it by adding the whipped egg white. Pour the mix in the cake pan and cook it for 35 minutes in the oven. To make sure that it's cooked, stick the top of a blade in the cake, if goes out dry, it's cooked.

• For the chocolate mousse

  Melt the chocolate in a bain marie, and whip the cream aside. When the chocolate is melted, let it rest for 5 minutes, add a quarter of the whipped cream, when it's smooth add the rest of the cream Put the mix in a pastry pocket to make some different size drops on the cake.

• For the white chantilly

  Bring the quarter of cream with the vanilla to boil.Pour it on the chocolate and mix it well, ad the rest of the cold cream.Reserve it in the fridge, the better will be over night before whipping it.

• For the chocolate tiles

  Mix the melted dark chocolate, put it in the fridge by mixing it sometimes to low the temp at 30C. Pass it gently over a bain marie to heat it up to 32C.At this temp, you can spread it on plastique surface (rhodoide) with a spatula.Sprinkle the coconut on the top before you put it in the fridge.

• For the dark cacao sauce

  In a pan put all the ingrédients, bring it to boil, and let cook on medium heat for 3 to 4 minutes.Cool the sauce down before serving it.