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This cake look like it takes forever just to understand how to make the shape, but it’s really simple. just watch the steps.

Ingredients:

For the Chocolate mousse:		For the Base:
1 pint of whipping cream (500ml)		3 cups of your favorite cereals
8.8 ounces of bittersweet chocolate (250g)		1/4 cup of milk
pinch of salt		3 table spoons of nougat spread
For the Stuffing:		Decorations:
1/2 pint of whipping cream (250ml)		8 ounces of bittersweet chocolate (250g)
7 ounces of milk chocolate (200g)		1/2 pint of whipping cream (250ml)
4 table spoons of nougat spread		walnuts

Preparations:

for this one you’ll need a “bomb” pan or the most rounded boll you have (shape like half a ball)

Let’s make the mousse:

1. Mix the whipping cream until it’s stable, keep it in the fridge

2. melt the chocolate with a bit of whipping cream in the microwave or on top of boiling water pot in a boll on it (the heat will melt the chocolate) mix it until there are no chunks and add the salt.

3. fold the chocolate with the mixed cream until you get nice and stable mousse.

4. spread the mousse in the boll’s edges.

5. put it in the freezer.

Let’s make the stuffing:

1. mix the whipping cream until it’s stable. keep it in the fridge.

2. melt the chocolate with the nougat like in the previous chapter and add the salt.

3. fold the cream with the chocolate and nougat mixture until you get nice and stable mousse.

4. fill in the half a ball we put in the freezer. (this is the part you can “play” with the texture and pattern of the cake, you can put lines of different mousses  with different colors)

5. put it back in the freezer.

Let’s make the Base:

1. mix all the ingredients of the base with a table spoon until all the cereals are covered well with the chocolate, if not, add some more chocolate of milk.

2. take the cake out of the freezer and cover it with the base we just did.

3. back to the freezer for a whole night (of for at least 6-7 hours)

Pull the cake out of the pan and decorations:
watch those steps carefully:

1. take a big pot (one that can contain the boll we made the cake in) and fill it the hot water.

2. put the boll of the cake out and put half of it into the pot with the water (only the exterior sides of the boll will touch the water) for a few seconds, now push the cake on one side carefully!!! the cake will “pump” out of the pan, if not, put it few more second in the hot water and try again.

3. put it in the tray you want and decorate it. (back in the freezer while you making the decorations)

decorations: 4. melt the chocolate with the whipping cream together and mix it until you get a smooth texture of chocolate, put it n the cake when it cools down)

5. save the cake in the fridge. when you cut the cake you’ll see the patterns we made.

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