The dry ingredients of the dough mix. Egg, oil and milk, whisking, and stir in half of dry mixture. Pour hot coffee, beat, mix with the remaining half of the dry mixture. Pour the finished dough into a form with a diameter of 16cm and bake at a temperature of 170 degrees until tender. Ready to cool the cake, cut into 2 parts. One part is to put on the bottom of the form (I additionally soaked cakes with strong coffee). On a biscuit on the edges of the form put the halves of figs.
Prepare an unusual souffle. Soak the gelatin in the juice according to the instructions. Add the sugar and dissolve the gelatin on the fire, but not to a boil. Add chocolate, stir.
Take a large container for whipping and put it in a large pan with ice!!! water. Gelatin mass whisk in an ice bath in a lush foam.
Next, pour in the concentrated milk, vanilla and whisk until fluffy. On the biscuit quickly pour the souffle mass (it freezes very quickly). Cover with the second biscuit and put into the refrigerator overnight to stabilize.
Melt the chocolate with honey, cream and thyme leaves and allow to cool to room temperature and pour on top of cake.
Decorate the top of the cake with Fig slices and serve. The cake is not cloying, the main sweetness and aroma of it in ganache, very gentle and warming cake in autumn evenings.