MOUSSE CAKE

Whisk the cocoa powder with 60 ml water until smooth.

Heat the milk over medium heat and dissolve the cocoa paste in it.

Bloom gelatin in 80 ml of warm water.

Add the gelatin, sugar, cream, condensed milk and chopped chocolate to the cocoa milk.

Place a bowl of the mixture on the ice and whisk until slightly cooled.

Pour the mixture into a baking tin lined with baking paper and leave to rest overnight.

Sprinkle with cocoa powder before slicing