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For the Cake:
Preheat the oven to 180°C (350°F).
Separate 2 medium eggs. Beat egg yolks with a pinch of salt.
Gradually add 60g of sugar while continuing to beat until light and creamy.
Sift in 50g of all-purpose flour and 10g of cocoa. Mix until well combined.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold the egg whites into the cocoa mixture.
Pour the batter into a 20 cm mold and bake for about 25-30 minutes or until a toothpick comes out clean.
Let the cake cool.
For Soaking:
Combine 160ml of coffee with 2 teaspoons of sugar. Allow it to cool.
For the Chocolate Mousse:
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