For the base:
- 2 eggs
- 200 ml of coffee
- 30 g of coffee powder
- 80 g of sugar
- 80 g of flour
For the mousse:
- 3 eggs
- 100 g chocolate for melting
- 60 g of butter
- 50 g of hazelnuts
- 50 g of almonds
To prepare the base, first, beat well the 2 eggs we prepared earlier with the sugar in a bowl. If you have a stick blender, you can beat them with it, but if not, you can do it by hand without any problem. After this step, add the cocoa powder and the flour until you have a uniform mixture. Meanwhile, heat the oven to 180ºC.
Pour the mixture into the pan, about 1 cm high. Put the mold in the oven and leave it for about 10 minutes. After this time, remove the mold from the oven and add the coffee. Let the base with the coffee stand aside for a few minutes.
Now, to prepare the mousse, place the hazelnuts and almonds on a baking sheet with paper and put them in the oven at about 200ºC to toast them a little. Leave them in the oven for 5-8 minutes. When the time has passed and you see that they have a toasted color, remove the tray from the oven and wait for them to cool separately. When they are cool, remove the skins little by little and grind them into small pieces. You can do this with a food processor or, if you do not have one, put the nuts in a bag or, with the help of a sheet of baking paper, crush them with a rolling-pin.
Then, once the nuts have been crushed, we can move on to the next step. Separate the yolks from the whites of the 3 eggs that we have reserved at the beginning. In a separate bowl, pour the yolks and add the sugar. Beat them and set this mixture aside.
Melt the chocolate and butter in a double boiler. Stir gently until the mixture is homogeneous and, when ready, add the egg yolk mixture with the sugar already incorporated and continue mixing.
Finally, whip the egg whites that you separated from the yolks in the previous step and just a portion of the reserved crushed nuts. Stir this mixture until it is uniform. Place the mousse on the sponge cake base and sprinkle the leftover mashed nuts on top of the mousse as decoration.