Beat the eggs with sugar until they are white, fluffy, and very thick.

Meanwhile, sift the flour, cocoa, baking powder, and gingerbread spice through a sieve.

Add about 1/3 of the flour mixture to the eggs and mix on low speed.

Add 4 tablespoons of plum jam, mix briefly, add part of the flour, and mix briefly.

Finally, add the mayonnaise and the rest of the flour - mix only until the ingredients are combined.

After baking, cool, then cut each sponge cake into two layers.

Transfer the plums to a saucepan, add sugar and gingerbread spice.

Cook until the plums start to gently break down and most of the juice evaporates - cool.

Melt the chocolate in a bain-marie (water bath) - pour water into the bottom of a saucepan, place a heatproof bowl on top of the saucepan - so that it does not touch the surface of the water. Add the broken chocolate and stir occasionally until it melts.

Remove the bowl from the saucepan and let it cool slightly.

Briefly mix the mascarpone cheese with a teaspoon of cinnamon - add the melted chocolate and mix vigorously.

Whip the very cold heavy cream on the highest speed of the mixer until it is thick.

Add the mascarpone cheese with chocolate, one spoonful at a time, and mix until the ingredients are combined.

Taste the cream and if desired, add a little powdered sugar to it.

Place one layer of chocolate cake on a platter, spread it with plum jam, then spread about 1/3 of the cream.

Cover the cream with the second cake layer.

Spread 1/3 of the cream, and on top of it, spread the cooled plums.

Place the third layer, spread it with plum jam and the rest of the cream.

Cover the torte with the last piece of chocolate cake.

Spread the top with plum jam.

Smooth the sides of the torte with a long knife or a spatula to remove excess cream.

Prepare the glaze - heat the heavy cream in a saucepan, add the broken chocolate to the hot cream and stir until it melts.

Cool the prepared glaze.

Pour it over the top of the torte, and decorate the whole thing with cookies.