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BAM Cake converter 
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Ingredients:
- 100 ml of good quality espresso and additional drops for serving
- 300 g mascarpone cheese
- 150 g BAM dark chocolate
- 3 large egg whites
- 1 tablespoon light Muscovado sugar
- BAM Cocoa powder (for decoration)
Instructions:
1
Put the espresso, mascarpone cheese and BAM dark chocolate in a pan. Stir over a medium heat. When the chocolate has melted, remove from the heat and put the mixture in a large mixing bowl to cool.
2
When cool, whisk the egg whites with another mixing bowl and an electric beater until stiff and creamy. Add a pinch of salt and the sugar, and beat again for a minute until the mixture is stiff.
3
Fold 1/3 of the beaten egg whites into the cream mixture, then gently fold in the rest of the egg whites with a large metal spoon. Try to keep as much air as possible.
4
Divide between 4-6 small jars and shake gently to flatten the tops. Then chill for another four hours, or preferably overnight. Before serving, sprinkle the chocolate mousse with cocoa.
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