For the biscuit:

• 2 eggs (size class M)
• 60 g crystal sugar
• 50 g plain flour
• 10 g BAM cocoa powder
• If you want a thinner sponge layer, use 1 larger egg and halve the other ingredients.

To moisten the sponge cake:

• 70 ml of milk
• 20 g instant cocoa

For the dark mousse:

• 80 g BAM dark chocolate
• 200 g sweet whipping cream
• 1 gelatine leaflet

For the milk mousse:

• 80 g BAM milk chocolate
• 200 g sweet whipping cream
• 1,5 gelatine leaves (one and a half leaves)

For the white mousse:

• 80 g BAM white chocolate
• 200 g sweet whipping cream
• 1,5 gelatine leaves (one and a half leaves)

For the chocolate cake: