Ingredients:

For the Genoese:
2 eggs
60 grams of flour
20 g of unsweetened cocoa powder
80 grams of sugar
60 ml of oil
30 ml of milk
5 grams of yeast
For the white chocolate mousse:
95 grams of white chocolate
40 ml of milk hot
90 g whipped cream
2 g gelatin (150 flowers)
For the milk chocolate mousse:
75 g milk chocolate
40 ml hot milk
90 g whipped cream
1.5 g gelatin
For the dark chocolate mousse :
75 g dark chocolate
40 ml hot milk
90 g whipped cream
1.5 g gelatin

Preparation:
1. Genoise: mix the eggs with sugar, oil and milk.
2. Then add the flour, cocoa and yeast.
3. Pour the mixture into the mold and bake at 180° for 10 minutes.
4. Mousse: melt the chocolate and then mix with the milk and melted gelatin. Whip the cream and combine the two mixtures.
5. Pour the mousse into the mold and place in the freezer.
6. Repeat the same for all layers.
7. Finally add the genoise.
8. Add the glaze and store in the refrigerator