Preparation

1. Prepare espresso coffee (or dark brewed coffee) and allow it to cool to room temperature.

Chocolate ganache

1. Chop the chocolate into small pieces.
2. In a small saucepan, heat the heavy cream and honey until it is just about to boil. Pour the hot cream mixture over the chocolate. Let it sit for 2-3 minutes until the chocolate melts.
3. Gently stir the mixture together, ensuring a smooth consistency, taking care not to whisk or create bubbles.
4. Pour the ganache into a smaller mold that is about one size smaller than the original mold. (If possible, it is easier to handle if the ganache is frozen, so using a silicone mold or similar would be ideal. If you don't have a silicone mold, you can pour the ganache into a mold lined with plastic wrap.)

sponge cake

1. Click to see how to make sponge cake or use a store-bought sponge cake.
2. If you have a 13cm / 5 inches mold, please use that. If not, you can bake a larger cake and carve out a 13cm / 5 inches.

Mascarpone Mousse

1. To make the mascarpone mousse, start by allowing the chocolate ganache to set. Place a sponge cake in the mold, then soak it with espresso.
2. Soften the sheet gelatin by soaking it in cold water. If using powdered gelatin, combine it with slightly more than 1 tablespoon of water.
3. In a bowl, combine sugar, egg yolks, and water. Mix them lightly together before placing the bowl over a double boiler. Continuously whisk the mixture with a whisk until it reaches 85°C (185°F).
4. Drain off any excess water from the softened gelatin and add it to the mixture, making sure to dissolve it thoroughly. (If using powdered gelatin, add the gelatin along with the water it was mixed with.)
5. Remove from heat and add mascarpone and stir to combine.
6. Whisk the whipping cream until it forms soft peaks, and then gently fold it into the mixture.

Assembly

1. Place parchment paper on the bottom and sides of the mold. (For this recipe, I am using reusable parchment paper for a clean finish on the sides.) Put the sponge cake in the center of the bottom of the mold and soak it with espresso using a pastry brush.
2. Pour half of the mascarpone mousse into the mold.
3. Gently place the chocolate ganache in the center. Pour the remaining mascarpone mousse over it.
4. Place it in the refrigerator (or freezer) for at least 2 hours, preferably overnight, to chill and set.
5. Before removing the parchment paper from around the mold, sprinkle cocoa powder over the entire surface. (This will help achieve a white finish on the cream on the sides.) Remove the mold carefully and transfer the dessert onto a plate. It is now ready to serve.
6. When cutting the cake, it is recommended to use a warmed knife. Start by inserting the knife vertically, piercing through the ganache layer. Then, slowly tilt the knife and cut through the entire cake.