You should always prepare such a cake in advance. The first day I baked a biscuit and made a caramel filling, the next day I made mousse and icing, collected the cake and sent it to the refrigerator.
Sift all dry ingredients through a strainer and mix.
Using a high-speed mixer, beat the eggs and 30 ml of vegetable oil, then add the milk and stir at medium speed.
Combine the dry mixture with the egg and milk, stir until smooth. Form with a diameter of 18 cm, cover with baking paper, the sides are smeared with oil, sprinkle with flour, shake off the excess, pour the sponge dough into it. Preheat the oven well and bake the sponge cake at 180* 15 - 20 minutes, considering the features of your oven. Ready to check for a dry splinter.
Ready to cool the biscuit on the grill.
For a caramel layer of 2 g of gelatin, pour 12 g of water.
Cookware with a thick bottom is well heated, pour 20 g of sugar into it and melt it over medium heat to an amber color. Heat the milk to a hot state and pour into the caramel, here you need extreme caution, the mass will immediately boil like a volcano, foam. Carefully mix, add cream, stir and remove from heat.
Beat the yolks with 10 g of sugar and add a little hot caramel to the mixture, mix well, put on medium heat and cook for two minutes stirring until the mass is slightly thickened. Remove from the heat and enter the swollen gelatin, mix.
Pour the caramel preferably in a silicone mold with a diameter of 16 cm, or in a split form, pre-tightened with food wrap. Remove the caramel mold to the freezer.
Let's start making chocolate mousse. Prepare all the ingredients.
Soak the gelatin in water. Heat the milk and add the chocolate, stirring until the chocolate is completely dissolved, stir well and enter the soaked gelatin, mix again until smooth.
Beat the cream to soft peaks.
Carefully enter the cream into the chocolate mass, mix.
To assemble the cake, take out the caramel from the freezer, prepare a biscuit, mousse.
Collect the cake in reverse order. Put a little chocolate mousse on the bottom of the 18 cm mold and put it in the freezer for 2-3 minutes. Put the caramel filling in the mousse mold, leaving a gap on the sides, pour the mousse almost to the top of the mold and put the biscuit on top. Remove to the freezer until completely cold, you can stay overnight.
After the dessert freezes to a solid state, get out of the freezer and you can cover with icing.
Prepare all the ingredients for the glaze.
Soak the gelatin in 30 ml of cold water. In a saucepan, pour 75 ml of water, add sugar, add cream, put on the stove and bring to a boil, add cocoa powder, stir and bring to a boil again, remove from the heat. Add the swollen gelatin and stir until smooth. If there are lumps in the glaze, strain through a strainer.
Cool the glaze to 30*. The frozen cake must first be removed from the refrigerator, freed from the mold, put on an inverted Cup and pour the icing. Re-place in the refrigerator until the glaze solidifies.