Chocolate, matcha & mint cake

* We don't use fresh mint here, as it will not give such a bright taste as edible essential oil. Peppermint oil or "mint flavor" oil can be bought in pastry shops.

* Here we use matcha tea as a natural coloring agent, and it also gives a slight hint of taste. If you don't want to use it, then drop some green dye into the cream or just leave the mousse white.

• Whip the eggs with sugar until fluffy and white.
• Sift the cocoa and flour together.
• Pour the dry mixture into the whipped eggs. Mix until smooth with a spatula by hand or with a mixer at a low speed. Don't stir for too long as the mixture will fall off.
• Add the melted butter, and mix lightly.
• Pour the batter into two molds of 16cm (6.30 inch) each. The height of the dough should not exceed 7cm (2.75 inch).
• Bake the sponge at 338F (170C) for about 30-40 minutes. Check the readiness with a skewer.
• Cut off the top crust from the finished biscuits, and cut each in half.

• Combine all the ingredients, heat, and mix until smooth.
• Soak the biscuits.

• Soak the gelatin in cold water.
• Combine the mascarpone and sugar in a mixer bowl, and stir vigorously until smooth.
• Whip the cream until medium thick. Stop whipping as soon as the cream starts holding its shape.
• Heat the gelatin for a few seconds in the microwave. It's important not to overheat it. It should become liquid, and not overheat and boil.
• Turn on the mixer with the cheese mass at a medium speed, and pour in the gelatin.
• Immediately pour in the cream and mint oil, and mix until smooth.
• Assemble the cake with the cream-mousse.