Soft chocolate fingers, chocolate mousse drops, vanilla chantilly, chocolate tuiles |

Preparation time: 60 min

Preheat your four at 375 °F

• For the preparations

  Sift flour and baking powder together. Butter and flour your cake tin (20 cm x 30 cm). Gently melt the chocolate in a bain-marie. 

• For the melted chocolate cake

  Melt the butter and chocolate in a bain-marie.
  Mix the eggs and sugar in a bowl and whisk well. Mix the chocolate and melted butter with the eggs and sugar in a ribbon, folding in the flour. 
  Pour the mixture into your cake tin and place in the oven for around 20-25 minutes. Prick the cake with the tip of a knife to check for doneness. If the blade comes out dry, it's done.

  Cool completely and cut into 12 pieces before garnishing.

• 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

  Whisk together the cold cream, sugar and vanilla. Place the whipped cream in a pastry bag with a plain tip, and pipe the mousse onto the cake

• 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 a plastic surface (rhodoide) with a spatula. Sprinkle the coconut on the top before you put it in the fridge.