For the mousse, melt the 200 g chocolate in a water bath over low heat or in the microwave (approx. 400 watts) and let it cool down a little. Beat the whites of 3 eggs until stiff. Whip the cream until stiff.
Beat the 3 egg yolks until frothy. Add the melted chocolate. The mass is now pretty tough. Add approx. 1 tablespoon of the stiffly beaten egg white and the cream and stir in with the hand mixer. This makes everything a little smoother again. Now fold in the remaining egg white and cream. Pour into a bowl and place in the refrigerator overnight.
Separate the 4 eggs for the bottom. Beat the egg whites with 3 tablespoons of cold water until stiff, while stirring the sugar in while stirring. Briefly fold in the egg yolks on the lowest setting. Mix the flour, cornstarch, 40 g cocoa and baking powder, sieve into the egg mixture and fold in as briefly as possible.
Put the dough in a 26 cm diameter springform pan (only greased on the bottom and lined with baking paper) or a lasagne pan or a baking sheet. Place in the non-preheated oven and bake at 160 ° C for almost 40 minutes.
For the chocolate sauce, mix 2 tablespoons of powdered sugar, 2 tablespoons of cocoa powder and, if necessary, cream together so that it has a thick consistency.
Spread the sauce on the cooled chocolate biscuit. Spread the mousse evenly over the chocolate sauce and sprinkle with cocoa.
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