Method

1. Base: Melt the dark chocolate using microwave at the lowest heat for 2-3 minutes. When it is melted and slightly warm, add the croquant flakes. Set aside to use later in the recipe.
2. Gluten Free Sponge Cake Base: Place all the ingredients into a mixing bowl and beat with a whisk for 6 – 8 minutes.
3. Pour the batter into the 30x40 cm cake tray.
4. The oven should have a temperature of 160° C - 170° C when you put the sponge in.
5. Bake for 12-15 minutes.
6. Remove from the oven, set aside and allow to cool.
7. Once cooled, cut the sponge into 7cm diamaeter circles with a ring mold or cookie cutter.
8. Mousse: Place the gelatine sheets in cold water to let them absorb the water and soften.
9. Mix the green tea powder with the water until it is completely dissolved.
10. Melt the white chocolate using microwave at the lowest heat for 2-3 minutes. When the white chocolate is melted and slightly warm, remove the bloomed gelatine from the water and mix with the white chocolate until the gelatine is completely dissolved.
11. Whip the Uniwhip neutral and sugar until they reach a soft peak.
12. Start adding the white chocolate mixture into the whipped cream in stages. Be sure to fold the whipped cream and white chocolate with a spatula between each stage and continue to fold until smooth. Once all the white chocolate is mixed and smooth, place the mix into a piping bag and set aside.
13. Assembling: Cut and place the acetate sheets inside the ring mould.
14. Fill the ring mould with the base mixture, from step 1, until approx. 1 cm high.
15. Then pipe the mousse, from step 12 to a height of approx. 1 cm.
16. Place 1 piece of the gluten free sponge cake, from step 7, on top of the mousse.
17. Then repeat steps 14 and 15 one more time.
18. 18. Finaly, pipe the chocolate mousse until the mould is fully filled.
19. Chill in a freezer for at least 2 hrs.
20. Glaze: Place the gelatine sheets in a cold water to let them absorb the water and soften.
21. Mix the bloomed gelatine with the warm milk , sugar and green tea powder.
22. Keeping on stirring the glaze until everything is mixed and completely dissolved.
23. Once cooled, remove the mousses from the moulds and pour the glaze over the top.