Three-Chocolate Cake

Method

1. Prepare the pastry cream: heat milk with glucose and vanilla pod. Whisk egg yolks, sugar, and cornstarch together. Pour the hot milk over the yolk mixture, return to heat and cook until thickened. Add dark chocolate and stir until melted. Let cool.
2. Prepare the reconstructed crust: melt milk chocolate, then mix with ground cooked shortcrust pastry. Press into the bottom of a ring mold.
3. Prepare the biscuit (tender sponge): whip egg whites with sugar until stiff peaks. Fold in egg yolks and sifted flour. Bake at 170°C for 8-10 minutes in a ring. Once cooled, place on top of the crust.
4. Prepare the white chocolate insert: heat milk and glucose, pour over chopped white chocolate, blend until smooth, then add cold heavy cream. Pour into a silicone mold (16 cm diameter, 1 cm high) and refrigerate for at least 1 hour, then freeze.
5. Make the chocolate mousse: whip cold heavy cream. Fold a small portion into the cooled pastry cream to loosen, then gently fold in the remaining cream.
6. Assemble the cake: pour some mousse into a 3 cm high ring. Place the biscuit-crust disc on top, then place the frozen white chocolate insert on top. Cover with remaining mousse. Refrigerate for about 1 hour, then blast freeze.
7. Prepare the ganache glaze: heat condensed milk and glucose, add dark chocolate and stir until smooth. Pour over the frozen cake. Let it set, then clean edges.
8. Decorate with gold leaf or as desired.