½ x 400g large jam filled sponge roll, sliced into 8 slices
1½ tsp gelatine powder
300g dark chocolate, roughly chopped
300ml thickened cream, plus 300ml extra
3 eggs, at room temperature
¼ cup caster sugar
16 custard filled profiteroles
250g punnet raspberries
Fresh mint leaves
Line a 20cm springform pan with 2 pieces of plastic wrap, extending sides over edges of pan by at least 5cm. Line base with sponge roll slices, squeezing in to fit if necessary.
Place 2 tablespoons of boiling water into a heatproof jug, sprinkle over gelatine and stir to dissolve. Allow to cool to room temperature while you prepare filling.
Place chocolate into a glass bowl and place over gently simmering water in a saucepan, being careful that steam or water does not come in contact with chocolate. Stir with a metal spoon until melted, remove from heat, set aside until ready to use.
In a small bowl, beat 300ml of the cream in a small bowl, until soft peaks form, set aside. Beat eggs and sugar with electric beaters in a medium sized bowl for 5 minutes, or until thick and doubled in volume. Gradually beat in gelatine mixture and beat until well combined and smooth. Fold half the chocolate into the egg mixture, add remaining to combine. Gently fold in cream.
Pour half of the mousse over the sponge roll, top with 8 of the profiteroles, then pour over remaining mousse. Tap tin on table to help mousse flatten. Some of the profiteroles will be showing, and not completely covered. Scatter with ¾ of the raspberries over top. Place in fridge for at least 6 hours, or until firm.
A few hours before serving, whip up remaining cream in a small bowl until thickened. Remove cake from pan and place onto serving plate. Spread cream on top of cake, arrange with remaining 8 profiteroles, raspberries and mint leaves.