• Sift the dry ingredients.

• Whip the eggs with sugar.

• Boil the milk with coffee, pour over the chocolate and add the oil.

• Combine with the whipped eggs and dry ingredients.

• Bake at 170°C for 25–28 minutes, without fan.

• Whip the cream with mascarpone, icing sugar and vanilla.

• Add the chopped chocolate.

• Spread the bottom layer with cranberry jam and cover with the cream.

• Place the second layer on top and smooth with a thin layer of cream.

• Chill.

• Soak the gelatin in water (1).

• Boil the sugar, syrup and water (2).

• Pour over the chocolate, add the gelatin and blend.

• Add the chilled cream, then the colouring and blend again.

• Leave for 12 hours to crystallise.

• Decorate with chocolate spiderwebs and red glaze.

To obtain a perfectly black sponge, combine the colouring with the cocoa – this way the colour will be intense and the flavour deep and natural.