In a large bowl, whisk 6 large eggs and 1/2 cup of sugar for about 10 minutes until pale and thick. Gently fold in 1/2 cup of flour, pour into a greased 9-inch cake pan.

Preheat your oven to 350°F (175°C) and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool before slicing horizontally into two layers.

Prepare milk mixture by boiling 1 cup of milk. Once boiling, remove from heat and let cool slightly for soaking layers.

In the same bowl, beat 2 lbs of sour cream with 1 1/2 cups of sugar for 15 minutes. Gradually mix in 15 oz of sweetened condensed milk, then dissolve 4 packets of Knox gelatin in 1/2 cup of warm milk and blend.

Layer: Place one cake layer back in the pan, soak with half the milk mixture, pour mousse filling, then add second layer and soak with remaining milk. Refrigerate for 3-4 hours.

Prepare the ganache by heating 1 cup of heavy cream until boiling, pour over 1 cup of chocolate chips, whisk until smooth, then stir in 1 stick of unsalted butter.

Once mousse is set, pour ganache over the cake, refrigerate for an additional hour before slicing.