Pancake cake with chocolate mousse

INGREDIENTS
200 g of flour
4 eggs
75 g sugar
30 cl milk
30 g butter
1 tsp vanilla extract or liquid vanilla
1 pinch of salt

1st mousse :
200 g chocolate
5 eggs
1 pinch of salt

2nd mousse (topping) :
100 g chocolate
2 eggs
30 g butter
1 pinch of salt

PREPARATION
Put the flour, egg yolks, sugar and salt in a bowl, add a little milk to obtain a smooth paste, then gradually add the remaining milk and vanilla. Melt the butter and add it to the mixture. Whisk the egg whites with a pinch of salt and fold them gently into the batter.
Make 7 or 8 20 cm pancakes. Set the pancakes aside.
Make the first mousse: melt the chocolate in a bain-marie or in the microwave. Add the egg yolks one by one, beating well. Beat the egg whites until stiff with a pinch of salt and gently fold into the chocolate.
Place a 20 to 22 cm diameter dessert ring on a serving dish, place a pancake and cover with the mousse. Continue until there is no more mousse and finish with a crêpe.
Leave in the fridge for 2 hours (or put in the freezer and defrost the next day).
Prepare the second mousse in the same way as the first, adding the butter to the melted chocolate. You will obtain a more compact mousse than the first.
Remove the dessert ring and cover the pancake cake with the mousse.
Leave to stand in the fridge for at least 2 hours before serving.
And that's it!