Whisk the egg whites with sugar until a thick and very dense mixture forms.

Sift the flour together with the cocoa through a sieve.

Add the egg yolks to the whipped egg whites and mix very gently - with a spoon, or on the lowest speed of the mixer.

Add the flour with cocoa and gently mix with a spoon.

Transfer the batter to the prepared pan.

Place in an oven preheated to 170 degrees Celsius (fan-assisted) and bake for about 10 minutes - until a dry skewer comes out clean.

After baking, cool the sponge cake.

Additionally, after cooling, I moistened the cake with tea - you can also use water with sugar and lemon juice.

Heat the heavy cream and when it starts to boil, remove the saucepan from the stove and add the broken chocolate to the cream - stir until dissolved.

Cool the chocolate slightly.

Transfer the mascarpone cheese to a bowl, add the slightly cooled chocolate and mix together.

Check the taste of the cream - if it's too bitter for you, add powdered sugar to taste and mix thoroughly. I didn't add sugar because I like a more bitter cream.

Spread the cream over the sponge cake and place the pan in the refrigerator while preparing the mousse.

Dissolve the jelly in hot water.

Add about 200 g of blackcurrant jam to it and mix.

Set aside the jelly to cool and thicken slightly.

Whisk the cold heavy cream until it is thick and fluffy.

Add the slightly setting jelly with jam and gently mix.

Spread the blackcurrant mousse over the chocolate cream and place the pan in the refrigerator to set.

Pour hot water over the jelly and mix thoroughly.

Add a jar of Stovit blackcurrant jam and mix.

Set aside to cool and thicken slightly.

When the jelly starts to set, pour it over the cake and spread it in an even layer.

Return the cake to the refrigerator so that the jelly can set.