Instructions:
Prepare the Base:
Start by crushing the chocolate cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a zip-lock bag and crushing them with a rolling pin.
In a bowl, combine the cookie crumbs with the melted butter. Mix until the crumbs are evenly coated with the butter.
Press the mixture firmly into the bottom of a springform pan to create an even layer. Place the pan in the refrigerator to set while you prepare the mousse.
Make the Chocolate Mousse:
Begin by melting the chopped dark chocolate. You can do this in a heatproof bowl set over a pot of simmering water (double boiler method) or in the microwave in 30-second intervals, stirring in between until smooth.
Once the chocolate is melted, set it aside to cool slightly.
In a large bowl, beat the egg yolks with half of the sugar until the mixture is pale and thick.
Add the melted chocolate and vanilla extract to the egg yolk mixture, stirring until well combined.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
In a separate bowl, whip the heavy cream until it reaches soft peaks.
Gently fold the whipped cream into the chocolate mixture until well combined.
Finally, fold in the beaten egg whites, being careful not to deflate the mixture.
Assemble the Cake:
Pour the chocolate mousse over the prepared cookie base, smoothing the top with a spatula.
Refrigerate the cake for at least 4 hours, or until the mousse is set.
Prepare the Chocolate Glaze:
Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream and honey until it just begins to simmer.
Pour the hot cream over the chocolate and let it sit for a minute to melt the chocolate.
Stir until the mixture is smooth and glossy. Let the glaze cool slightly before using.
Glaze the Cake:
Remove the cake from the refrigerator and carefully release it from the springform pan.
Place the cake on a wire rack set over a baking sheet.
Pour the chocolate glaze over the top of the cake, letting it drip down the sides to coat the cake completely.
Use a spatula to smooth the glaze if necessary.
Allow the glaze to set for about 15 minutes before transferring the cake to a serving plate.
