Mascarpone Chocolate Cake

Preheat the oven to 170-180 ° C top / bottom heat. Line a 26 springform pan on the bottom with parchment paper and set aside.

Separate the eggs. Beat the egg white with 3 tablespoons of water until stiff, then 75 gr. Sugar and 1 pä. Sprinkle in the vanilla sugar and stir in. Overturn the egg yolks. Mix the flour, cocoa and baking powder and sift into the egg mixture, carefully folding in. Pour the biscuit mixture into the prepared mold and smooth it out. Bake in the prepared oven for about 25 minutes. Let the base stand in the tin for approx. 10 minutes, then take it out and let it cool completely on a wire rack. Then hollow out the biscuit except for a 1cm wide rim and a 1cm thick base. Drizzle the bottom with kirsch.

Drain the cherries and collect the juice. Mix the cornstarch with 6 tablespoons of juice, bring the rest of the juice to the boil with 25 g of sugar. Stir in the starch and bring to the boil once. Add the cherries, stir in and let cool down a little, then spread on the hollowed out base, let cool down completely.

Soak gelatine in cold water. Finely chop the chocolate. Crumble the loosened biscuit pieces from the bottom. Whip 250 g of cream until stiff and chill. Mix the mascarpone with the sugar and the remaining vanilla sugar. Squeeze out the gelatine, dissolve it and mix it with 2-3 tablespoons of mascarpone cream (adjust so that it doesn't clump). Now stir into the rest of the cream. Add the biscuit crumbs, chocolate chips and cream and fold in carefully. Place the cream on the sponge cake base as a dome and chill for approx. 4 hours.

Whip the remaining cream until stiff, brush the edge of the cake with it and decorate with the almonds, place the chocolate rolls (or grated) on the cake and dust with the icing sugar before serving.

Unfortunately my camera failed so that I cannot show you the step-by-step instructions. Fortunately, I still had a photo on my cell phone.