Please prepare one chocolate sponge cake before begining this recipe.

1. Perpare an 8" round cake tin. Using an 8' round chocolate sponge cake and cut in half. Put one half on the tin bottom and set aside. Put chocolate in a heatproof bowl. half fill a saucepan with water and bring to a simmer. Remove form the heat and place the bowl over the pan, make sure it is not sitting in the water. Stir occasionally until the chocolate has melted. Set aside to cool slightly.
2. . put gelatin leaves in the cold water to make it soft, when it is soft drain the water out. Bring first part of whipping cream to a pot and boil it. When it is boil remove the heat, and add soft gelatin leaves into it.
3. Whip the remainding whipping cream to soft peak and set aside. Using another bowl whip egg yolk and sugar together, until light and smooth and set aside.
4. Add boil cream to the melted chocolate, sitr well. And then add egg yolk mixture into chocolate mix. Stir well .
5. Fold half whipped cream into the chocolate mixture, mix it well and then add the remainding whipped cream. Mix well.
6. Pour 1/3 of mossue mix into the cake tin, and then put another half of sponge cake in the center. Pour the remainding mousse mixture on the sponge cake. Spread it evely on the surface. Put in the fridge for 3 hours or until set.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.