Brownie
Start by beating the eggs with the sugar, then melt the butter together with the chocolate and pour over the preparation. Finally, sift all the dry ingredients and integrate everything into the mixture. Place in a 25 cm diameter cake pan or plate and bake at 160 ° C for about 45 minutes. Remove and reserve for assembly.
Sambayon mousse
Place the sugar in a pot along with the port. When the syrup comes to a boil, place the yolks in a blender and begin to beat slowly. Then when the syrup reaches 118 ° C, pour it into the blender in the form of a thread to pausterize the yolks. Continue beating until the mixture cools. Then pour the whipped cream to medium point and then add the hydrated and dissolved gelatin. Reserve.
Mounting
Unmold the brownie, if it is too high, cut it into two halves. Cut the brownie with a cylindrical cutter and wrap each piece with a cardboard suitable for confectionery (laminated) make a roll around it and that is 3 times its height and fasten it with a ribbon, then place with a sleeve in the center of the brownie a little confectioner's dulce de leche and on top the mousse. Store in the refrigerator for about 2 hours or until it takes body, remove the cartons only before serving.
Note: If you want, you can make the whole cake without cutting it, but you must place something around it to hold the mousse until it is firm.