Line the base and sides of a 22cm (base measurement) springform pan with baking paper
Place 50g of the chocolate, 100g butter and honey in a heatproof bowl over a saucepan half filled with simmering water (making sure the bowl doesn't touch the water). Stir with a metal spoon until melted and smooth. Remove from heat
Place biscuits into a food processor or blender and process until finely crushed. Add to chocolate mixture and stir to combine. Spread over the base of prepared pan. Place in fridge for 30 minutes to set
Meanwhile place remaining dark chocolate and remaining butter in a large heatproof bowl over a saucepan of simmering water (making sure the bowl doesn't touch the water). Stir with a metal spoon until melted and smooth. Remove bowl and set aside for 5 minutes to cool slightly. Stir in egg yolks until combined
Assemble mixer with the whisk; add egg whites to mixer bowl. Slowly turn mixer to AERATE/WHIP setting and beat egg whites until firm peaks form
Assemble mixer with the scraper whisk and the small mixer bowl. Place cream and coffee into bowl and attach the pouring cover. Slowly turn mixer to CREAM/BEAT setting and beat for 1-2 minutes or until just thickened and very soft peaks form
Add half the cream mixture to the chocolate mixture and stir until combined. Gently fold through remaining cream mixture until just combined. Fold in half the egg whites until just combined. Repeat with remaining egg whites. Spoon mixture over biscuit base. Smooth surface. Cover with plastic food wrap. Refrigerate for at least 8 hours or overnight, until set
Just before serving release cake from the springform pan and peel away baking paper. Place cake onto a serving plate. Dust with cocoa powder, top with choc curls
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