To prepare this cake we will need a chocolate biscuit. I used the recipe from the site, I baked a chocolate chiffon cake. You can choose any other or stay on your favorite cake. Cut the sponge cake into 2 parts, to impregnate with liqueur "Baileys"

To prepare the mousse: dissolve coffee in 2 tbsp boiling water and leave to cool. Soak the gelatin (if powdered - 4 tbsp water) sugar-4 tablespoons of water to cook thick syrup. In a bowl whisk beat the egg yolks, continuing to whisk, pour hot syrup. Beat until the mixture becomes creamy.

Add in the egg yolks gelatin (if powdered gelatin, heat to dissolve, if the leaf, squeeze well) and quickly stir. Add the cooled coffee and stir again. Whip the cream to peaks. To introduce coffee mix 1 tbsp. l. mix Well.

Put the first cake layer on the bottom razumnoy form, spread on top 1/2 of the mousse. Gently put the 2nd layer on the remainder of the mousse. Sent in the cold (not the freezer!!! Otherwise the mousse will be rubber!) for about an hour.

You can leave the cake, in principle, ready. If you want a more festive option, pour after pour mousse chocolate glaze. For the glaze: 8 g of gelatine sheets 120 g water 145 g sugar 50 g cocoa 100 g cream 30-35% Water+sugar+cream, bring to a boil. Add cocoa mix well, cook over medium heat until dissolved cocoa. Remove from heat, add swollen gelatin (a good squeeze!). To disturb gently whisk in one direction. Cool the glaze to 24 degrees, pour the cake. To give glaze to self drain (I always use the bars that put the disc). Remaining frosting can be stored in the refrigerator for a week or frozen 1 month.