Chocolate mousse cake

Cake Ingredients:
5 eggs intact
50 grams egg yolk
100 grams of granulated sugar
50 grams of honey
100 grams of low protein flour
25 grams of cocoa powder
1/2 teaspoon baking powder
75 grams of unsalted butter
30 ml of liquid milk
1 teaspoon brown paste

Mousse Ingredients:
500 grams of fresh heavy cream, whipped fluffy, cool
200 ml of liquid milk
20 grams cornstarch
75 grams sugar
1/4 teaspoon salt
2 teaspoons instant coffee
200 grams of white cooking chocolate cut into pieces
6 sheets gelatin soaked in cold water, wring it out
2 egg yolks beaten viscous
20 grams of cocoa powder
Dissolved in 45 ml of hot water

Ingredients Chocolate Glaze:
200 ml heavy cream
300 grams dark cooking chocolate cut into pieces
1 tablespoon of honey

Processing Method:
     Cake: prepare hot water in the pan. Beat the eggs and egg yolks over hot water on low speed until half fluffy.
     Enter the sugar a little as she whipped average.
     Add honey. Beat well. Remove from the pan. Beat at low speed until fluffy.
     Enter the flour, cocoa powder, and baking powder as she sifted and mix evenly.
     Heat the unsalted butter and liquid milk, stirring until boiling. Let warm. Add chocolate pasta. Stir well.
     Enter a little bit into the flour mixture, stirring gently.
     Pour into the pan 22x22x4 cm dialas without smeared margarine baking paper. Put again in a wider pan.
     Oven 25 minutes with a temperature of 180 degrees Celsius until cooked.
     Cut the cake with 1 cm. Cut round silicone mold width.
     Prepare the silicone mold a semicircle.
 
     Mousse: boiled milk, cornstarch, sugar, salt, and instant coffee, stirring until thickened. Add pieces of white cooking chocolate and gelatin. Stir until dissolved.
     Enter yolk. Stir well. Lift. Let warm.
     Pour a little boiling milk into beaten heavy cream while stirring.
     Those two parts. One part of the solution add cocoa powder. Stir well.
     Pour the coffee into a half-height mousse silicone mold. Pour the mousse topped with chocolate. Flatten. And cover with chocolate cake. Freeze.
     Remove from the mold and place it on the shelf.
     Chocolate glaze: heat the heavy cream. Turn off heat. Enter the dark cooking chocolate chunks. Stir until dissolved. Add honey. Stir until smooth.
     Pour on top of the mousse. Freeze.

For 22 pieces