Name: Chocolate-cream cake with mascarpone – the perfect dessert for coffee
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 12
Ingredients: 3 eggs; 3 tablespoons plain wheat flour; 3 tablespoons potato flour; 1 teaspoon baking powder; 5–6 tablespoons powdered sugar; 100 g milk chocolate; 100 g dark chocolate; 330 ml whipping cream (30 %); 2 teaspoons cocoa; 2 teaspoons gelatin; 1/4 cup boiling water; 330 ml whipping cream; 500 g mascarpone; 0.5 cup powdered sugar; a pinch of salt; 1 teaspoon instant coffee dissolved in 1/4 cup boiling water

Sponge base Whip the egg whites to stiff peaks. Gradually beat in the sugar, then the yolks. Add both flours mixed with the baking powder and gently fold. Pour the batter into a pan lined with baking paper and bake at 180 °C for approximately 15 minutes. Let cool.

Chocolate cream In a double boiler or over low heat melt the chocolate with 1/4 cup of cream and the cocoa into a smooth mixture. Prepare the dissolved gelatin separately (pour boiling water over it and mix well). Whip the remaining cream and combine it with the chocolate mixture and the gelatin. Mix everything well and chill to set in the refrigerator.

Cream filling Whip the cream to stiff peaks, add the powdered sugar, a pinch of salt and the mascarpone. Beat until smooth.

Assembling the cake Drizzle the sponge layer with the coffee punch. Layer the chocolate cream, smooth well and let it firm slightly. Then spread the cream filling and smooth as well. Place the cake in the fridge for at least 4 hours, ideally overnight.