Preheat oven to 340 degrees Fahrenheit (170 degrees Celsius) and grease a 24-centimeter (nine-inch) round baking pan.

In a bowl, beat eggs, sugar, oil, milk and salt into a smooth mixture.

Add cocoa, flour and baking powder and mix until smooth.

Pour the batter into the pan and level to a smooth, thin layer.

Bake the cake base for 15–20 minutes or until set. Cool completely.

Heat eight and a half ounces  (250 milliliters) of cream to boiling point.

Break the chocolate into squares and place in a bowl. Add the hot cream to the chocolate, wait for about a minute and beat until you get a smooth ganache. Cool the ganache for about 30 minutes to room temperature.

Beat eight and a half ounces (250 milliliters) of the cream and the instant pudding until a very firm cream is obtained. (Make sure it is very cold before you start.)

Add about one third of the whipped cream into the ganache and mix well until combined.

Add the rest of the whipped cream to ganache and gently fold until you get a smooth mousse.

Pour the mousse over the base of the baked cake and level the top with a palette knife.

Freeze the cake completely overnight. Remove the frozen cake from the pan and place on a serving dish.

Break the chocolate into cubes and place in a bowl.

Add cream and melt together in a microwave or double boiler until everything is melted and the mixture is smooth.

Pour the hot ganache on top of the cake and let it drip down the sides as well.

Decorate with milk chocolate curls (peel the chocolate with a peeler directly on top of the cake).