John Myers
Ingredients for 1 servings:
- 6 eggs
- 180 g sugar, fine crystal
- 140 g flour
- 40 g cocoa powder
- 250 g fruit, from the can (e.g. pears, peaches…)
- some flour, for dusting
- 200 g chocolate
- 2 eggs
- 350 g mascarpone
- 500 g cream
- 50 g sugar, fine crystal
- 2 cl whiskey (Jack Daniels)
- some chocolate flakes
Instructions
Working time approx. 45 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 10 minutes
For the sponge cake, separate the eggs, beat the egg whites until stiff, and sprinkle in the sugar. Mix the egg yolks, flour, and cocoa powder with the stiff egg whites. Grease a springform pan and pour in the mixture. Drain the canned fruit, quarter if necessary, flour, and pour into the springform pan. Bake the batter at 180 degrees Celsius for about 25 minutes. For the chocolate cream, separate the eggs, beat the egg whites until stiff, and sprinkle in the sugar. Beat the cream until stiff and mix with the beaten egg whites. Mix the egg yolks, mascarpone, and Jack Daniel’s with the cream and egg white mixture. Slowly melt the chocolate over steam and stir into the cream. Set some of the cream aside (for decoration). Pour the remaining mixture into the springform pan (or cake ring) and refrigerate for at least 3 hours, preferably overnight. Once completely cooled, pipe the reserved cream onto the cake (in the form of rosettes). Decorate the cake with chocolate flakes.
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