- For the chocolate cake
- 3 Eggs
- 50 grams Sugar
- 3 tablespoons hot Water
- 60 grams Pastry flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 1 tablespoon Cocoa
- For the mascarpone fillings
- Vanilla pudding powder
- 2 tablespoons Sugar
- 100 grams Dark couverture chocolate
- 500 grams Mascarpone
- 1 packet Vanilla sugar
For the chocolate cake, separate the eggs. Beat the egg whites with half the sugar until stiff peaks form. Beat the egg yolks with remaining sugar and water until frothy. Fold in the egg whites. Mix flour with cornstarch, baking powder and cocoa, sift over batter and fold in.
Line a rectangular baking pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 12 to 15 minutes. Cool on a wire rack.
For the mascarpone fillings, stir 2 to 3 tablespoons milk into the pudding mix until smooth. Bring remaining milk to a boil. Stir in sugar and pudding mixture and return to a boil. Pour pudding into a bowl. Cool custard in a cold water bath, stirring occasionally.
Cut chocolate into pieces and place in a metal bowl. Melt over a hot water bath. Cool slightly.
Stir 2/3 of the mascarpone into the custard. Mix remaining mascarpone with melted chocolate and vanilla sugar. Cut cake into three equal strips. Place a cake strip into a rectangular baking dish.
Mix coffee liqueur and rum. Sprinkle 1/3 over the cake. Spread with 1/2 of the vanilla mascarpone. Top with a second cake strip, drizzle with 1/3 of the liqueur mixture and spread with the chocolate mascarpone. Place the last cake strip on top, sprinkle with remaining liqueur and spread with the remaining vanilla mascarpone. Refrigerate 3 to 4 hours.
Just before serving, dust thickly with cocoa.