Melt the chocolate with the margarine in a bain-marie or microwave power 4 for 5 minutes.
Meanwhile, beat the 6 yolks with the sugar until white.
Add the melted chocolate.
Beat the 6 egg whites until stiff. Pour over the chocolate mixture and mix in a folding way until everything is combined.
Put 1/3 of this preparation in an oiled springform pan and bake in a preheated oven at 325 (minimum) for approximately 8 minutes, until the edges begin to detach from the pan.
Let cool.
beat the non-dairy cream or the whipped cream topping very firm.
Add the cocoa and mix gently until everything is incorporated. Add the 2/3 of the previous mixture and mix in a folding way.
Reserve in the refrigerator until the base cools. Then cover the base with the chocolate mousse. Chill in the fridge for at least 24 hours.
unmold just before serving
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