Preparation and baking time: About 1 hour

An original recipe from Thérèse Desmedt of 'T Oud Konijntje in Waregem for Callebaut Chocolate

Preparing the génoise

1. combine the sugar and eggs in the top part of a double boiler and stir until warm; remove from the heat and beat with a whisk or electric mixer for 10 minutes, or until cooled and very light and foamy;
2. gently fold in the flour, vanilla sugar and cocoa powder with a spatula, mixing very gently so as not to deflate the batter; finish by folding in the melted butter; 
3. pour the batter into a buttered 20 cm (8") round cake pan; bake in a 180°C. (350°F.) oven for about 30 minutes. 

Preparing the mousse

1. melt the chocolate with the milk and sugar in a heavy saucepan; 
2. soak the gelatin sheets in a little water; squeeze them dry and dissolve them in the mousse; let cool; 
3. beat the chocolate mixture with 250 ml (1 cup) cream until a spreadable mousse is formed; 
4. beat the remaining cream to soft peaks.

Assembly

1. slice the génoise into 3 layers of equal thickness;
2. spread the bottom layer with chocolate mousse; the second with whipped cream, and the third with mousse;
3. decorate with chocolate shavings.