I used the same recipe for chocolate mousse as I posted a few weeks ago.

One of the best things about this recipe is that you may play with it a lot – you may add different types of cake layers, you may prepare two or three types of chocolate mousse and make the cake a bit more colorful or you may just use one type of chocolate as I did.

When preparing cakes I usually try to add more creme or frosting instead of thick layers. This is the reason I love this cake so much – it consists of chocolate mousse and just one or two very thin cake layers.

 

Ingredients:
500 grams (18 oz) heavy whipping cream
170 grams (6 oz) milk chocolate, chopped
2 table spoons cold water
1 tea spoon (10 grams) gelatin
2 egg yolks
2 table spoons granulated white sugar
150 ml milk
1 tea spoon pure vanilla extract

Ready made cake layers

In a large bowl whip the heavy whipping cream until stiff peaks form. Cover with plastic wrap and store in the fridge until needed.
Place the cold water in a small bowl and sprinkle with the gelatin. Let it stand for a few minutes.
In the meantime, using a fork beat the egg yolks and sugar.
In a small saucepan heat up the milk over medium heat until it simmers.
Gently pour the hot milk over the egg yolks as you whisk constantly. Pour the milk-egg yolk mixture back to the saucepan and stir constantly over medium heat until the mixture thickens (2-3 minutes). I would recommend to use a non stick saucepan.
Add the small bowl of gelatin over a small pot of simmering water and let is dissolve, until it becomes a translucent mixture.
Then, add to the hot milk-egg yolk mixture and mix well.
Place the chocolate in a large bowl. Pour the hot milk mixture over the chocolate and stir until the chocolate melts. Let it cool to room temperature.
Once the chocolate is cool, gently fold the whipping cream to the chocolate mixture and mix with rubber spatula until well combined.

Cut the layers in the desired shape (the shape of your cake tin).
Place the cake layer in the cake tin, without the base, just the sides, on a serving plate.

Pour the chocolate mousse over the layer until you fill in the cake tin. If you want you may add a cake layer in the middle as well. In this case, just fill the cake tin with chocolate mousse up to half, place the second cake layer on top and fill the rest with the chocolate mousse.

Leave in the fridge for a couple of hours (4-5) to firm up.

Before serving, gently remove the cake tin sides and cut into pieces.

If you have left over chocolate mousse you can pour it in a small serving cups and decorate with whipped cream or grated chocolate.