Chocolate Mousse Cake

Ingredients:
300 g Cooking Chocolate

250ml full cream milk
5g gelatine
2 egg yolk

100 g sugar (if chocolate is sweet, no need to add sugar)
300 g whipping cream
vanilla

1 sponge cake

Method:
1. Melt cooking chocolate in a heatproof bowl and set over a saucepan of simmering water. Leave just until melted, stirring occasionally, then remove from the heat, and leave to cool.

2. Stir milk, gelatine and egg yolk in a heatproof bowl and set over a saucepan of simmering water. Keep stirring to prevent the milk from scalding until the gelatine has dissolved and fully incorporatPlace cream in bowl of a stand mixer and whisk with the whisk attachment until soft peaks form.ed. Remove from heat, and leave to cool.

3.  Place whipping cream in bowl of a stand mixer and whisk with the whisk attachment until soft peaks form.

4. Pour about one-third of the milk mixture into the chocolate and whisk quickly to combine.

5. Pour in another third of the milk and whisk to combine.

6. Pour in the remaining milk and whisk to combine. The mixture should be very smooth and shiny.

7. Fold in the whipped cream into the mixture with a flexible spatula.

8.  To assemble the cake, first use a bread knife to carefully slice the cake in half horizontally. Place the bottom half of one of the cakes, cut side up, on a plate or cake stand. Spread over some of the mousse in a layer about 1 cm thick, then sandwich with the other half of the cake.

9. Spread over more of the mousse, Cover the top and sides of the assembled cake with the remaining mousse, smoothing it over with a palette knife. 

10. Leave to chill. Mousse will keep for up to 2 days.