Chocolate Crunch Cake

Method

1. Line the baking mould with parchment paper
2. Whisk the egg and sugar over a bowl of simmering water, until the sugar is completely melted.
3. Remove from the heat and continue to whisk it until it is whitish and fluffy, add in the milk and whisk it until ribbon stage.
4. Fold in the sieved flour into the batter.
5. Lastly, add in the melted butter and fold it well.
6. Bake it at 180C, non-fan mode for 25 minutes.
7. Chocolate mousse:
8. Heat cream and milk in a pot till almost boil, pour into a bowl with chocolate and butter. Mix well together.
9. Whip up fresh cream till stiff peaks.
10. Bloom the gelatine in cold water and add to chocolate mixture. Mix well.
11. Add the whipped cream into the chocolate mixture in 3 batches.
12. Set aside for use.
13. Chocolate Ganache
14. Melt chocolate button and butter together (using oven) in a mixing bowl
15. add heavy cream and mix together, transfer to piping bag for use.
16. To assemble, cut the cooled cake sponge into half.
17. Tap the sugar syrup over the sponge, pipe the mousse around and spread on top of sponge.
18. Cover with another layer of sponge and brush the sugar syrup across the sponge again.
19. Cover with remaining mousse, even the top.
20. Decorate the sides with chocolate ganache dripping.
21. Decorate with chocolate crunch, Ferrero roche and pretzel