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Ingredients
For the sponge
4 eggs
100g caster sugar
100g self-raising flour
50g cocoa, plus extra for dusting the tin, sifted
85g butter, melted, plus extra for greasing
50ml espresso or strong coffee
2 tbsp Tia Maria, mix in with the coffee
For the mousse
3 eggs, separated
50g caster sugar
175g dark chocolate (70% cocoa solids)
200ml double cream
For the topping
142ml double cream
100g dark chocolate (70% cocoa solids)
50g butter
1 tbsp golden syrup
1 tbsp Tia Maria
1 tbsp espresso
To serve
chocolate-covered cocoa beans
dark and white chocolate curls
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1st Keep
 kazisedso
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