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Sieve the flour, the starch and the cocoa.
Raise the yolks with two thirds of the sugar to obtain a liquid dough. Raise the egg whites at 20 °C (70°F) and progressively pour the remaining sugar.
Melt the butter and incorporate the yolks and sugar to the mixture, add the flour, the starch and the cocoa and a small quantity of whisked egg whites. Finally, softly mix the egg whites with the rest of the mix and spread it ins moulds before cooking at 200 °C (390°F) for 10 minutes.
Mix the sugar and the water and bring the temperature of the syrup to 35 °C (95°C). Add the egg yolk and cook at 82 °C (180°F). Pour into a round-bottomed mixing bowl and raise with an electric whisk to obtain a pâte à bombe (eggs whisked with the hot syrup).
Add the water to the gelatine to rehydrate and melt in the microwave oven, incorporate to the raised pâte à bombe.
Meanwhile, raise the Chantilly cream and the vanilla pulp with an electric whisk and softly incorporate the mascarpone and the pâte à bombe.
Create an empty shell by pouring chocolate at 30°C (85°F) in each mould and letting it solidify on baking paper at room temperature.
Pour 150 g of mascarpone light cream in each chocolate mould and cover with a layer of sponge cake. Pour the expresso, helping with a brush.
Repeat by adding another layer of cream and covering with sponge cake, soaked with coffee.
Finish with a final layer of mascarpone cream.
Reserve in the refrigerator for 2 hours.
Finally, unmold the half shells and, before serving, sprinkle cocoa powder and decorate with crunchy praline.
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