Coat the pan with flavorless or vegetable oil to ensure the cake slides out easily later.

Cut 200g of milk chocolate into coarse crumbs (or use chocolate droplets for convenience).

Sprinkle 1 tbsp of gelatine powder into 2 ½ or 3 tbsp of room-temperature water and let it sit for 5 minutes.

Combine 200ml milk and 300ml heavy cream (total 500ml) in a medium saucepan for the base of the cake.

Warm the milk and cream over medium heat until just about to boil, stirring frequently.

Lower the heat and add the chopped chocolate, stirring until fully melted.

Remove the saucepan from the heat and stir in the bloomed gelatine until completely dissolved.

Strain the chocolate mixture to remove any lumps for a smooth texture.

Pour the mixture into the prepared pan, let it cool to room temperature, cover it, and refrigerate for 6 hours or overnight.

Press the edges with a rubber spatula, flip the pan over onto a plate, and gently tap to release the cake.

Dust the top of the cake lightly with cocoa powder for a finishing touch.

Dip your knife in hot water, wipe it dry, and then slice the cake for perfect, clean cuts.