This cake is really great! 
Cookies:
Whisk 2 eggs , 2 egg yolks and 100g sugar
Heat the mixture in a bain marie (it should be warm and do not simmer)
Remove from heat and whisk until the electric light and pale and has tripled in size
Add 30g flour 25g and cocoa powder
Preheat oven 210 ° C (th 7)
Mount whites (2) incorporating 20g sugar as they begin to foam
Mix 2 preparations and bake in Flexipat (or rolled plate) 10 to 12 min
The Creme Brulee:
Boil 130g of milk and 330g single cream in a saucepan
Cut 1 / 2 vanilla bean and scrape in milk, remove from heat and let infuse any
In a bowl whisk 6 egg yolks and 110g sugar until the mixture whitens
Mix 2 preparations with a spatula (do not whip)
Put everything on the Flexipat and bake for 40-45 minutes at 100 ° C
After exiting the oven, let cool and then put the cream in the freezer for 1 hour
The chocolate mousse:
Melt 150g dark chocolate in a bain-marie
Beat 300g cream Fresh until foamy. Pour 1 / 3 of the mousse into the chocolate and whisk vigorously
Then mix everything together
Rum Syrup: (I have not done, I put pineapple juice ...)
In a saucepan, boil water 50g and 60g sugar
Remove from heat
When mixture is cold, stir in 10g rum (1 tbsp)
MOUNTING
(Soak biscuit rum syrup with a brush)
Place one half of the biscuit in the steel (or other frame-mounted)
Put a half
creme brulee and a layer of chocolate mousse
Repeat this process and finish by sprinkling cocoa on the entire cake
