Preheat oven at 170°C/340°F.

Add chopped chocolate and butter in a bowl. Heat it over a double boiler to melt the ingredients. Do not over cook. Once the chocolate and butter started to melt, off the heat and continue to mix until smooth and no lumps.

Separate the eggs. In the bowl of egg yolks, add sugar. Mix it with a whisk and then switch to an electric mixer to mix until well combined.

Sift in the cocoa powder, cornstarch and salt. Mix until combined.

In the bowl of egg whites, mix on low speed for few seconds until foamy. Add the sugar in 3 batches, continue mixing on high speed until the whites is stiff.

Fold the egg whites into the chocolate batter in 3 batches. Fold until combined.

Transfer batter on a 33x33cm prepared pan, greased and lined with parchment paper. Spread the batter evenly.

Bake in preheated oven at 170°C/340°F for 12-15 min.

Let it cool completely. Then trim off the edge. Slice into 4 equal size of sheets. You can slice into whatever size and numbers of sheets you desire for the layers.

In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for 5 minutes.

Mix until well combined, smooth and no lumps.

In a large bowl, add whipping cream and sugar. Mix until the cream is thickened.

Add the chocolate mix in 2 batches. Mix a few seconds, then add the remaining chocolate mixtures. Mix until the cream is stiff but smooth. Do not over mix.

Lay the first layer of cake sheet onto the cake board.

Brush some syrup on the cake surface.

Spread a layer of chocolate cream evenly.

Repeat no. 1 – 3.

Cover the cake with the cream.

Refrigerate for at least 1 hour.

In a bowl, add chocolate and hot whipping cream. Give a quick stir.

Heat the mixture over a double boiler (low heat just enough to melt the chocolate). Mix until the chocolate is melted.

Add butter and honey. Mix until well combined. The mixture should be smooth.

Strain the mixture to avoid lumps.

Let it sit to bring down the temperature to 35°C - 37°C. If you do not have a thermometer, just feel the glass with your hand. The mixture is completely cool and in drizzle consistency. Make sure the glaze is completely cool, else it will not set on the cake.

Transfer a chilled cake on a cooling rack. Pour the chocolate glaze over the cake. Let the chocolate drip for a minute or two. Then transfer the cake onto a cake board.

You may slice the cake and serve immediately, or you can continue chilling it in the fridge.