Jack Daniel's Chocolate Cake

Ingredients for 1 servings:

• 250 g ladyfingers
• 300 g chocolate, dark or milk
• 100 g margarine or butter
• some whiskey (Jack Daniel’s)
• 2 eggs
• 250 g mascarpone
• 400 g cream
• 50 g sugar
• Cocoa powder
• some oil (sunflower oil) for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

For the base, place the sponge fingers in a freezer bag or similar, roll over them several times with a rolling pin and crumble. Melt 100g of chocolate with 100g of margarine or butter in a saucepan while stirring. Add the crumbs and a dash of Jack Daniel’s and stir in. Grease a springform pan with a little sunflower oil, pour the crumb mixture into it and press down lightly. Leave to set in the refrigerator. For the topping, chop the remaining chocolate and melt it in a warm water bath. Separate the eggs. Beat the egg yolks with the mascarpone until smooth, add a dash of Jack Daniel’s. Whip 300g of cream until stiff and fold in. Whip the egg whites with sugar until stiff and fold into the mixture. Fold in the melted chocolate and leave to set in the refrigerator for 3 hours. Sprinkle with cocoa powder to decorate.