Ingredients:
COCOA SPONGE CAKE:
• 1 eggs
• 30g sugar
• 15g hazelnut flour
• 24g flour
• 7g cocoa powder
• 1.5g baking powder
• 24g milk
• 28g seed oil
• 13g chocolate
CHOCOLATE MOUSSE:
• 210g milk
• 400ml cream
• 10g sugar
• 100g white chocolate
• 100g milk chocolate
• 85g dark chocolate
• 7.5g gelatin sheets
MIRROR GLAZE:
• 75g cocoa powder
• 225g sugar
• 7.5g gelatin in sheets
• 37.5g water
• 174g water
• 240g cream
Directions:
Sponge cake: melt the chocolate, oil and milk in a bowl of hot water. Separately, mix the eggs with sugar, salt, flour, yeast and cocoa. Combine the two compounds and bake at 340°F (170°) for 20 minutes.
Mousse: whip the cream with the sugar and soak the gelatin, then dissolve it in hot milk. Melt the three chocolates and in each one add the cream and gelatin. Then form the three mousses. Assemble the cake and leave it in the freezer for 12/24 hours.
Icing: leave the gelatine to soak, then melt it and put it in the freezer. In a saucepan pour the cream, water, sugar and cocoa, cook together and add the gelatin. 4. Cover the cake and serve this treat. Enjoyy!!