No extra tools needed: A cake that disguises itself as mousse and leaves everyone stunned

This particularly rich cake, with its two textures, holds a small secret. In fact, the fudgy cake layer and the mousse layer are made from exactly the same batter. Half of the mixture is baked in the oven, while the other half is poured on top after baking and set in the refrigerator to create a soft, luxurious mousse layer.

The recipe is based on the Gateau Marcel cake and offers a kind of "two-in-one magic." Between the cake layers, there are raisins soaked in Sauternes wine, but you can replace them with cherries soaked in brandy or any other addition of your choice. To finish, sprinkle a generous layer of bitter cocoa powder - and the result is, according to many, one of the ultimate chocolate desserts.

First, soak the raisins: Place them in a bowl, pour the Sauternes wine over, and cover. Leave to soak for at least two hours or overnight. They can be stored in the refrigerator, covered, for up to a month.

Preheat the oven to 195°C (or 175°C for convection) and line a 20–22 cm springform pan with parchment paper.

In a large bowl, whisk the egg yolks with a quarter of the sugar until the mixture becomes pale, thick, and cream-like - this takes about 5–6 minutes at high speed. Set aside.

Melt the chocolate and butter over a bain-marie (a bowl over a pot of hot water). Once fully melted, remove from heat and stir in the salt. Add the mixture to the whipped yolks in three portions, folding gently.

Meanwhile, whip the egg whites until stiff peaks form. Add a tablespoon of sugar and whip again until the meringue returns to a stable texture. Continue adding the remaining sugar gradually while whipping continuously. Once about half of the sugar is incorporated, you can add it in a thin stream while continuing to whip.

Fold a small amount of the meringue into the chocolate-yolk mixture to lighten it. Then, using a spatula, gently fold in the remaining meringue in three portions, taking care to preserve as much air as possible in the mixture.

Pour half of the batter into the prepared pan and level the top. Bake for 20–22 minutes. During baking, the cake will rise, and the top will become dry.

Keep the second half of the batter aside, covered with a towel or cling film to prevent drying. If possible, keep it near the oven so it stays slightly warm.

Remove the cake from the oven and let it cool in the pan for about 20 minutes. It can remain slightly warm but should be comfortable to touch.

Sprinkle the soaked raisins over the cake. Pour the second half of the batter on top and smooth the surface using a spatula or a wide knife slightly warmed in hot water.

Allow the cake to cool to room temperature, then transfer to the refrigerator for a full night - or up to three days.

For serving, carefully remove the cake from the pan and sprinkle generously with cocoa powder. If the cake was frozen, wait about 20–30 minutes until it softens slightly before serving.

The cake can be stored in the refrigerator for up to three days, or in the freezer - well wrapped - for up to 30 days.

To achieve perfect, sharp edges when removing the cake from the pan, transfer it to the freezer for half an hour before serving. The final sprinkling of bitter cocoa powder is not just for decoration - it balances the rich sweetness of the mousse.