Separate the eggs into whites and yolks. Whip the whites into a stiff foam, gradually adding the sugar, until dense. Fold in the yolks, whip once more, and turn off the mixer.

Sift in the flour and cocoa, mix, and spread the sponge batter in a thin, even layer on parchment.

Bake in an oven preheated to 160-170°C for 12-15 minutes. While the sponge is still hot, trim the uneven edges and cut it into two equal rectangular pieces. Let cool.

Soak the gelatin in the milk for 10-15 minutes, then dissolve it over a water bath and keep it there so it stays liquid.

Whip the sour cream with the condensed milk, honey, and vanilla into a smooth, slightly fluffy mixture.

While continuing to whip, strain the dissolved gelatin into the mixture through a sieve and whip briefly once more.

Immediately spread the souffle over one of the chocolate rectangles, distribute evenly, and cover with the second one. Press down gently with your hands and chill for at least 1 hour.

Cut into slices and serve. Enjoy!