Preheat oven to 320F (160C) and line the bottom of a 8 inch (20cm) pan with parchment paper.

Place butter into a medium saucepan and melt over medium-low heat. Add sugar, salt, cocoa powder and instant coffee. Mix to combine and remove from heat. Let cool slightly.

Add vanilla extract and incorporate eggs one at time. Add flour and mix until well combined.

Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean or with few crumbs.

Let the brownie cool completely in the pan.

Preheat oven to 350F (180C). Line a baking sheet with parchment paper.

Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

Return the saucepan over low heat and while stirring cook for 1-2 minutes more to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

Transfer batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.

Fit a pastry bag with a 1/3 inch (9mm) plain tip and pipe the dough on the prepared baking sheet into small circles, up to 1 inch (2 cm) diameter.

Bake for 25-30 minutes until browned and puffed.

Prick each with a skewer to release steam and allow to cool on a wire rack. When cooled enough poke a hole in the base of each profiterole using a small plain tip.

In a large bowl add cream cheese and mix until smooth.

Add powdered sugar and almond extract and mix until well combined. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gradually fold the whipped cream into the cream cheese mixture.

Pour the filling into a piping bag fitted with a small (5mm) plain tip.

Fill the cooled profiteroles by piping cream into the hole. Refrigerate until ready to use.

In a heatproof bowl add the semi-sweet chocolate and 1 cup (240g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.

Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Dissolve gelatin over low heat, pour over the melted chocolate and stir to combine. Let the chocolate mixture cool completely at room temperature.

Whip the remaining 1 1/3 cup (320g) chilled whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

Line the sides of the pan with acetate sheet for easier removal. This is optional.

Spread few tablespoons of mousse over the cooled brownie. Arrange profiteroles in a single layer over the entire surface of the cake. Cover with the remaining chocolate mousse and smooth the top. Cover and refrigerate to set for 4-6 hours or overnight.

Place chocolate and cream in heatproof bowl and place over a pan with simmering water. Melt over low heat.

Remove the cake from the pan and place it over a rack or simply on a bowl placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips and decorate the bottom of the cake with chopped chocolate. Transfer the cake to a serving platter and refrigerate for 20-30 minutes.

Decorate with profiteroles and remaining cream cheese frosting. Enjoy!.