For the sponge cake, start by separating the whites from the egg yolks.

Add the sugar to the yolks and whisk until the mixture turns white.

Then add the cocoa, pastry mix and gluten-free yeast.

Beat your egg whites until stiff and gently add them to the previous mixture using a spatula.

Bake in a buttered and floured springform pan for 20 minutes at 180°c.

Regarding the Kinder mousse, you must soften your gelatin sheet in a bowl of cold water. Bring your milk to the boil and remove from the heat, add the gelatin and mix.

Pour the milk in three batches over the diced kinder squares. Whip the cold whole liquid cream into whipped cream using an electric mixer.

Gently incorporate the chocolate mixture into your whipped cream using a spatula. Pour your mousse onto your chocolate sponge cake and leave to cool for at least 2 hours. Unmold everything and add the cocoa powder to your cake and a few squares of kinder for decoration.