The mousse part is delicious, but the cake part is rather bland. I would recommend making the base out of a brownie or cake mix (you will probably only need to use half of the box), and making the mousse as directed. Also, I didn't like the idea of using raw eggs in the mousse so I melted the butter with the egg yolks over the stove until it came to its safe temp (160 degrees), and then continued to make it as directed. I also used pasteurized egg whites. This worked out well, just make sure you don't scramble the eggs!
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The mousse part is delicious, but the cake part is rather bland. I would recommend making the...