Delicious Chocolate Mousse Cake with Caramel Cream

In a mixing bowl, combine 4 large eggs and 120 grams (4.2 ounces) sugar. Use a mixer to whisk them together until the mixture lightens and triples in volume, which should take at least 10 minutes.

Next, sift together 90 grams (3.2 ounces) all-purpose flour, 30 grams (1.1 ounces) cocoa powder, and 6 grams (0.2 ounces) baking powder. Gradually fold this dry mixture into the egg mixture in three parts, being careful to maintain the airiness of the mixture.

Pour the batter into a prepared cake pan and bake at 160-165°C (320-329°F) for about 40-45 minutes. To check if it's done, insert a toothpick — it should come out clean.

In a saucepan over medium heat, mix 100 grams (3.5 ounces) dark chocolate with 100 grams (3.5 ounces) heavy cream #1. Stir continuously until the chocolate melts completely. Remove from heat and blend with a hand mixer if necessary.

In a small bowl, soak 5 grams (0.2 ounces) gelatin in 30 grams (1 ounce) cold water for about 10-15 minutes. Then, dissolve the gelatin in a water bath and slowly mix it into the melted chocolate mixture.

In another bowl, whip 150 grams (5.3 ounces) heavy cream #2 until soft peaks form. Carefully fold the whipped cream into the chocolate mixture until fully incorporated.

Divide the mousse into two 14 cm cake molds and place in the freezer until completely set.

In a saucepan, combine 155 grams (5.5 ounces) sugar, 40 grams (1.4 ounces) water, and 15 grams (0.5 ounces) glucose syrup. Cook over medium heat until the mixture turns a caramel color.

Once caramelized, slowly add 110 grams (3.9 ounces) warm heavy cream to the pan. Stir gently to combine.

Next, introduce 100 grams (3.5 ounces) butter into the mixture and stir until smooth. Remove from heat and mix in ½ teaspoon salt, then let it cool to room temperature.

Divide the caramel into two equal parts for later use.

In a mixing bowl, combine 500 grams (17.6 ounces) cream cheese, 70 grams (2.5 ounces) sugar, and 130 grams (4.6 ounces) heavy cream. Using a mixer, blend everything until you achieve a smooth, fluffy texture.

Once mixed, divide this cream into two equal parts for layering.

To prepare the topping, melt 250 grams (8.8 ounces) milk chocolate using a double boiler or microwave, stirring occasionally. Allow it to cool slightly.

Incorporate 200 grams (7 ounces) room temperature butter into the melted chocolate, blending with a hand mixer until fully combined.

Finally, mix in 150 grams (5.3 ounces) sour cream quickly until you achieve a uniform cream consistency.