Prepare the chocolate sponge cake batter according to the basic recipe and bake a torte base.
Preheat oven to 430 °F (220 °C).
Prepare the choux pastry dough and pipe two circular bases (4–5in (10–12 cm) and 8–9in (20–22 cm) diameter) onto a buttered baking sheet using a piping bag fitted with a round nozzle.
Bake at 430 °F (220 °C) at first and then lower to 350 °F (180 °C).
Bake for 15–20 minutes.
Remove from oven and let cool.
In the meantime, warm the pastry cream for the vanilla cream.
Add water to the gelatin, remove excess water, and dissolve in the pastry cream.
Flavor with some Cointreau.
Beat the cream until it cools and then fold in the whipped cream.
Slice the cooled choux pastry rings horizontally, fill with cream, and put back together.
Chill until needed again.
Melt the milk chocolate.
Beat the eggs until creamy.
Mix the chocolate, eggs, simple syrup, and heavy cream.
Add water to the gelatin, remove excess water, dissolve in warmed rum, and stir into the chocolate mixture.
Finally, fold in the whipped cream.
Place the sponge cake base in a torte ring.
Put some chocolate mousse on the cake, place the choux rings on top, and spread the rest of the mousse on top.
Smooth the top and chill.
Remove from the ring before glazing and, if possible, freeze for 1–2 hours (to make the torte easier to glaze).
Prepare the ganache glaze, let cool somewhat, and glaze the frozen torte in one pour.
Don’t let the mousse soften.
Chill the torte again.
Garnish with chocolate shavings or rolls and serve.