Chocolate mousse

- in a saucepan, combine cocoa, water, sugar and gelatine. Heat and stir until well blended and dissolved. Remove from heat and stir in egg yolks. - beat egg whites and 3/4 cup sugar until stiff and dry. Remove from bowl and in the same bowl, whip 1 cup of cream until stiff. -fold cocoa mixture in cream, then fold in egg whites. Blend well. TO ASSEMBLE CAKE: - place one layer of cake in a removable bottom pan or bottomless ring mould. Pour 1/2 of mousse mixture on top. Chill until set. Top with whipped cream and sprinkle chocolate shavings or chips. When set, loosen sides and transfer to serving tray. Keep chilled. CREAM TOPPING AND FROSTING - chill 1 CUP of cream for at least 6-8hrs. whip at highest speed of mixer until almost stiff. Add 1/4 CUP sugar gradually. Meanwhile, soften 1 TSP UNFLAVOURED gelatine in 1 TBSP OF water. Heat to dissolve gelatine completely. Remove from heat and add 1/2cup of whipped cream to cool gelatine mixture. Pour back gelatine mixture to the remaining cream and continue beating until fully incorporated .