FOR THE SPONGE
3 eggs (separated)
75g caster sugar
25g cocoa powder
1 tsp cinnamon
1/2 tsp ground ginger
pinch of ground cloves
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FOR THE FILLING
60g chocolate (70%)
100g unsalted butter (softened)
180g icing sugar (sifted)
2+ tbsp brandy
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FOR THE GANACHE COATING
100g 70% chocolate
115g double cream