Recipe: Melting Cake Mango Chocolate Mousse

Preparation of the dacquoise:
first preheat the oven to 180°.
sift the flour, almond powder and sugar. Whip the egg whites in a robot at medium speed, there should not be too much air in the whites. When they start to foam, gradually pour in the 60g (2.1 oz) of caster sugar, continue whisking until it forms a peak. Line the bottom of a mold with parchment paper and spread the batter thinly, add the roughly chopped almonds on top. Bake for about 15 minutes (the top should be golden, but the biscuit should remain very soft). Let cool, unmold.
Begin assembly using high-sided circles. Cut the bottom of the cake from the dacquoise using the circle.
Chocolate mousse:
100g (3.5 oz) of 70% dark chocolate

200 ml (0.8 cup) of whole liquid cream very cold
Preparation:
Melt the chocolate in a double boiler, meanwhile whip the "very cold" liquid cream into whipped cream. Pour the chocolate over the whipped cream and stir by gently lifting until you obtain a light and homogeneous texture.
Cover the bottom of the cake with a layer, smooth well, do the same with the other circles and place in the refrigerator for 1 hour, the mousse will have set
Mango mousse:
300g (10.5 oz) of fresh mango, or frozen or in coulis.

200 ml (0.8 cup) of whole liquid cream "very cold"

2 sheets of gelatin