Salted Egg Chocolate Mousse Cake - Happy Birthday to Me

Ingredient	Method
Chocolate Cake: 100g LP flour 135g caster sugar 30g Cocoa powder 1.5 tsp baking soda 1/2 tsp salt 40g almond powder 50g beaten egg (1 B egg) 90g full milk 80g vegetable oil 1 tsp vanilla 80g hot water	Chocolate Cake: 1. Preheat the oven to 180C. Prepare one 8″ round cake pan by greasing and flouring them. 2. Add all dry ingredients to a large bowl and whisk together. 3. Add eggs, milk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture. Mix well. 5. Pour into cakes pan and bake at 180C for about 40-50 minutes, or until a toothpick comes out with a few crumbs. 6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.
Salted Egg Mousse: 200g heavy cream 10g sugar 1/2tsp salt 25g salted egg powder 55g White chocolate, chopped 60g milk, divided use 30g condensed milk 10g gelatin powder 30g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. Microwave the gelatin for 1-2 minutes until dissolved. 2. Mix salted egg powder with 30g milk and stir until combined. 3. Microwave white chocolate and 30g milk until melted. 4. Add melted gelatin and salted egg milk mixture into melted chocolate mixture and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the salted egg mixture to lighten it. Fold in remaining cream using a rubber spatula.
Chocolate Mousse: 200g heavy cream 10g sugar 1/2tsp salt 100g dark chocolate coins 55g milk 1 tbsp Cocoa powder 25g condensed milk 1tsp vanilla extract 10g gelatin powder 20g hot water	1. Sprinkle the gelatin powder into hot water and sit for 5 minutes. 2. Microwave the gelatin for 1-2 minutes until dissolved. 3. Place chocolate and milk in a microwave for few seconds until melted and smooth. Remove from heat and while still warm, whisk cocoa powder and vanilla into chocolate. 4. Add melted gelatin into chocolate mixture and stir well. 5. Using a stand mixer, whip cream, sugar and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1-3 minutes. 6. Using a whisk, fold one-third of the cream into the chocolate mixture to lighten it. Fold in remaining cream using a rubber spatula.
Chocolate glaze: 65g dark chocolate coins 20g butter 20g milk 1tsp vanilla extract	1. Microwave the chocolate, butter and milk for 1-2 minutes until melted. 2. Add vanilla extract an stir until combined.
Assembly: 1. Place the cake into 7" springform pan.   2. Pour salted egg mouse and chill for 30 minutes. 3. Pour the chocolate mousse on top and send back to refrigerator for 4 hours.  4. Pour the chocolate glaze on top, and send back to to refrigerator for 2 hours.