Base: Preheat the oven to 180 ° C.
In a saucepan in a bain-marie, melt the sugar with the eggs until reaching the temperature of 40 ° C.
Pour the candy into a mold and beat until it is fluffy and firm.
Sift the flour, the cocoa, the corn starch.
With enveloping movements add the dry ingredients to the egg until fully incorporated.
Melt the butter. Separate a little of the previous mixture, pour the butter and mix until incorporated.
Pour into a previously greased and floured mold; Bake for 40 minutes or until a toothpick comes out clean.
Subsequently removed from the oven and cooled to room temperature.
Mousse: Blend the mamey pulp with the condensed milk until it is perfectly mixed.
In a separate mold beat the egg whites until stiff with salt. Reservation.
In another mold mounts the cream to beat. Reserve a little to decorate.
In a large size mold, empty the liquefied pulp, add the whites and then the whipping cream with enveloping movements.
Hydrate 20 grams of grenetine in 100 milliliters of water, melt in the microwave for 15 seconds. Reservation.
Mix the grenetine with the mousse. Reservation.
Assembly Cut the base in half and place it in the bottom of the mold.
Pour the mousse, even the surface and refrigerate at least 4 hours before unmolding.
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