Beat eggs and sugar over bain-marie; when hot, remove from heat and continue to beat with electric mixer until cold
Add sifted flower and cocoa powder, mix with maryse
Spread on baking sheet about 0.75 cm thick; cook for 15′ at 180°. Remove, turn and remove baking sheet.
Cut now already into correct shape; before you fill the mold!
Crème brûlée
Beat yolks and powdered sugar until white, then add cream and Morellino.
Cook for 45′ at 120°
Pour into buttered mold, freeze overnight
After unmoding, let’s try to actually brûlée it
appareil
melt chocolate in bain-marie
Bring sugar and water to 120°, which might take some 10′. When syrup is at 100°, you can start beating the egg whites stiff. When the syrup reaches 120°C (just before thread stage, I think), pour it into egg whites and continue to beat until cold.
Add chocolate, and mix gently with maryse
Put plastic film in mold, fill to half for appareil, add crème brûléee, fill with other half, add biscuit.
Really drench the biscuit in coffee syrup, otherwise it’ll not have much flavour. A bit of apricot marmelade wouldn’t be out of place, at all, either.
Put in the freezer
glaçage
Place gelatine in cold water, heat cream, dissolve gelatine in warm cream.
Melt sugar in water, then add syrup to cocoa powder and whisk
Add gelatinated cream to sugared cocoa, whisk occasionally until it reaches 20-25° (some serious thickening has happened). You could do this on a ice or cold water bath to speed it up.
decoration
melt white chocolate, but don’t overcook. Add sifted 抹茶, brush thickly, put in fridge for about 30′, then brush again. Haven’t figured out yet how to make really nice pointy leaves.