Delicious Coffee Halva Mousse Bento Cake

Start by preheating your oven to 180°C (350°F). Grease and flour a round cake pan. In a bowl, mix together the egg and sugar until it becomes light and fluffy. Gradually add the brewed coffee and continue mixing.

In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

While the biscuit is baking, prepare the only ganache. Heat the heavy cream in a saucepan until just boiling. Remove from heat and add the chopped milk chocolate. Let it sit for a minute before stirring until smooth.

Then fold in the crumbled halva. Let the ganache cool to room temperature before using it to layer in the cake.

To prepare the crispy layer, melt the milk chocolate over a double boiler. Once melted, mix in the puffed rice until evenly coated. Spread the mixture onto a lined baking sheet and let it cool completely.

Next, whip the heavy cream in a mixing bowl until soft peaks form. In another bowl, beat together the sugar and eggs until thick and pale.

Gently fold in the crumbled halva followed by the whipped cream, ensuring not to deflate the mixture. Chill the mousse in the refrigerator for at least 30 minutes before assembling the cake.

Once the coffee biscuit has cooled, slice it into layers. Start with the first layer, adding a generous spread of the halva ganache. Then, add the crispy layer on top followed by the halva mousse.

Repeat the layers until all components are used, finishing with the mousse on top. Refrigerate the assembled cake for at least 2 hours to set properly.

To finish, melt together the cocoa butter and dark chocolate. Using a spray bottle, evenly coat the chilled cake for a beautiful, velvety finish. Allow it to set at room temperature for a few minutes before serving.