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For dessert 8-10 people. :

chocolate biscuit (a large plate):
* 2 eggs * 2 egg yolks

* 100 g sugar + 20 * 30 grs grs
flour
* 25 grams of chocolate powder * 2
whites Egg

Whisk eggs and yolks with 100 grams of sugar. Heat the mixture in a water bath while whisking until the mixture warm (40 ° C).
Remove from heat and mix with electric mixer until the mixture triples in volume.
Stir the flour and cocoa powder. Mount
egg whites until stiff while adding the 20 grams of sugar remaining to tighten. The mixture should not be too firm.
Stir egg whites into chocolate mixture.
Pour batter over Flexipat and spread with a spatula by equalizing property. Bake in hot oven (200 degrees C) for 12 min. Turn
few minutes after cooking.

Chocolate Mousse:
* 90 grams of dark chocolate
* 180 grams of full cream liquid-cold
* 90 grams of milk chocolate
* 180 grams of full cream liquid-cold
* 90 grams of chocolate White
* 180 grams of full cream liquid-cold
* 1.5 sheets of gelatin

Prepare one to one moss, always the same: Rehydrate
gelatin (0.5 foam sheet ) in cold water. Take a small amount of cream (big up 1 / 3) and boil. Remove from heat and incorporate it the drained gelatine and pour over chopped chocolate.
Allow a few minutes then stir. If all the chocolate is melted, take a few minutes on the water bath.
Cool a few minutes (be careful, not too long or the chocolate will be difficult to mix, it is always possible to re-heat a little bit!).
Whip the cream into remaining whipped cream, then fold into chocolate.

Mounting the cake: Cut your

chocolate cookie with the stainless steel frame.
Cut strips of parchment paper the size of the frame, the plaque on the inside turn of it, The release will be much easier (especially if you do not freeze the dessert).
Place half of biscuit in the bottom of the frame.
Begin by filling dark chocolate mousse and smooth. Refrigerate for a few minutes. Then the white chocolate mousse, smooth and chill, then the milk chocolate mousse (I know, this is not another ordinary, but it offers a contrast of color more interesting I think!). Place your dessert in the freezer 2 hours, or refrigerate several hours.

Frosting (optional):
* 100 grams of dark chocolate
* 100 grams of full cream liquid

Porter cream to a boil and pour over the chocolate into pieces. Whisk. Cool slightly. Pour over the pudding, spreading evenly with a spatula. Deliver or not in the freezer next mealtime.

result is a dessert
which is always appreciated!
The icing is optional, mosses are sufficient unto themselves.