Preheat the oven to 180ºC conventional oven.

Prepare a 16cm silicone mold or cake tin with parchment paper in the bottom.

Sieve together the flour, baking powder, salt, and cocoa powder and mix it together and set it aside.

Roughly grate the marzipan and add it into a bowl with the butter and granulated sugar. With a hand mixer or stand mixer, mix the ingredients together for 1-2 min, on medium speed. Until nice and fluffy.

Add the eggs one a time and mix them in on low speed until combined.

Add the flour and mix as well on low speed until combined.

Continue on low speed and lastly add the milk and mix it in until just combined.

Pour the batter into your silicone mold or prepared cake tin and bake for 22-25 min. Are you baking in a metal tin, check a few minutes earlier as it can bake faster.

Let it cool down on a cooling rack. Once it has cooled down to touch, take it out of the silicone mold and let it completely cool down on a cooling rack.

Once completely cooled down, place it back into the same (clean) silicone mold with a cake collar wrapped around it. This will make it easier to remove the cake from the silicone mold. Now you’re ready to continue with caramelized white chocolate ganache.

Over a bain-marie or microwave semi-melt the chocolate.

In a small pot, over medium heat, add the heavy cream and glucose syrup and let it heat up just until it starts to bubble around the edges of the pot.

Pour the heavy cream onto the melted chocolate in 3 parts and with a rubber spatula gently stir it together until homogenous.

Place the cooled down chocolate mazarin cake back in the same (clean) 16 cm silicone mold lined with a cake collar and pour the ganache over the cake and even it out. Place in the freezer for a minimum of 3 hours.

Bloom the gelatin sheets in cold water.

Weigh out the greek yogurt and let it sit on the kitchen counter while preparing the milk chocolate and heavy cream.

Meanwhile, heat up 75g of the 250g heavy cream in a small pot on medium heat until it boils. Take the pot off the heat and add the gelatine sheet. Stir it in until the gelatine has dissolved.

Pour the heated heavy cream over the milk chocolate and with a spatula fold it together from the middle until cohesive.

Add the milk chocolate mixture into the greek yogurt in 3 parts, to slowly combine the two mixtures.

Whip the remaining heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the milk chocolate mixture until smooth and combined. Take your 18cm silicone mold and place a small board under the silicone mold to make it easier to move the mousse into the freezer. Add a cake collar in the silicone mold as the cake will be taller than the mold. Pour the mousse into the mold.

Take the cake out of the freezer and take off the cake collar. Place the cake upside down, with the caramel white chocolate ganache facing down into mousse, and place it in the center of the milk chocolate mousse.

Gently lift the mousse cake into the freezer for a minimum of 6 hours or preferable overnight.

Bloom the gelatin sheets in cold water.

Sift the cocoa powder over a bowl.

In a small pot, stir together water, sugar, and condensed milk and heat to a boil. Then take it off the heat and add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in.

Hold the bowl at an angle and pour the hot liquid down the edge of the bowl to avoid creating air bubbles. With a rubber spatula gently stir the cocoa powder and liquid together until more cohesive. Then with a hand blend, blend the glaze together until smooth. Pour the mirror glaze in to a jug, holding the jug in an angle, to again avoid creating extra bubbles.

Place a piece of cling film over the glaze, so it touches the surface of the glaze and allow the glaze to cool until it reaches a temperature between 33-34ºC.

Prepare a baking tray with a piece of cling film. Place a cup upside down, for the cake to stand on.

Once the glaze has reached the wanted temperature, take the mousse cake out of the freezer and out of the mold and place it on the cup.

Pour the mirror glaze over the cake and let it drip off. Once set, remove any mirror glaze droplets hanging off the cake and lift the cake of the cup using two offset spatulas under the cake and gently lift over to your serving dish. Sprinkle with edible gold dust for decoration.

Place it in the fridge to defrost for a 3-4 hours.