Chocolate cake with white chocolate frosting

Execution

For the base

1. Break the milk baking chocolate ION Patisserie and the biscuits up into small pieces and put them in a bowl.
2. Add the hazelnut praline and stir until a uniform mixture is obtained.
3. Pour the mixture into a hoop

For the mousse:

1. Put the milk in a saucepan to boil it and remove from the heat.
2. Add the classic baking chocolate ION Patisserie into the milk and mix until it melts.
3. In a bowl whisk the dairy cream until it becomes whipped cream.
4. With a spatula add the melted chocolate on the whipped cream gradually in order to keep the volume down.
5. Spread the mousse over the base we prepared and place the hoop in the freezer

For the glaze:

1. In a bowl mix the ice water with the gelatine.
2. In a saucepan, put the sugar, water and condensed milk το boil, on low to medium heat, stirring until the sugar has melted.
3. Remove the saucepan from the heat, add the gelatin mixture and mix well.
4. In a bowl, add finely chopped white baking chocolate ION Patisserie.
5. Add the mixture to the bowl with the gelatine and the condensed milk.
6. Leave it for 2 minutes and then beat with a rod blender to fluff up well.
7. Add the confectionery color and beat with the rod blender.
8. Remove the hoper from the freezer, warm it slightly around to remove the base and spread the frosting over.