COCOA SPONGE CAKE:
15g hazelnut flour
7g cocoa powder
1.5g baking powder
28g seed oil
100g white chocolate
100g milk chocolate
85g dark chocolate
7.5g gelatin sheets
75g cocoa powder
7.5g gelatin in sheets
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