Preheat the oven at 180 degrees Celsius.
Mix the egg whites with an electrical mixer until you have a hard foam.
Add the icing sugar and the sugar and mix it gently together with a spatula.
Add the almond flour and mix gently.
In a baking form with removable edges cover the bottom and edges with a baking paper.
Pour the batter in the form and bake in the middle of the oven for 15 minutes.
Take out the sponge cake and let it cool down.
Crush the cookies in a bowl.
Melt the chocolate and pour it in the bowl with the cookies.
Add the chocolate pralines and mix well.
Chocolate mousse layer
Pour the mixture over the sponge cake and place in the fridge for minimum 1 hour.
Whip the cream to a hard foam.
Melt the chocolate, and let it rest.
Melt the sugar and the water in a casserole, continue to mix until you get a consistence like syrup.
Whip the egg yellows to a foam, and while whipping add the syrup.
Add the melted chocolate.
While stirring add the whipped cream in 3 times.
Mix gently and pour it all over the cake.
Let the cake rest in the fridge over the night.
The next day cover the cake with cacao powder.