Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 1 pinch (s) salt
• 50 grams sugar
• 1 egg (s)
• 100 g butter
• 1 teaspoon Baking powder

For the cream:

• 500 g mascarpone
• 2 egg (s)
• 100 ml cream
• 2 tablespoon cocoa powder
• 100 g suar
• 1 packet vanilla sugar

For covering:

• 200 g dark chocolate
• 50 ml cream

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Instructions

1. Put all ingredients for the base in a bowl and knead with your hands to form a smooth dough. Wrap the dough in foil and let it rest for 30 minutes in the refrigerator. Line a springform pan with baking paper and spread the batter on top. Pull up a small edge.
2. Put the eggs, cream, mascarpone, cocoa, sugar and vanilla sugar in a bowl and stir with the hand mixer. Pour the mixture onto the bottom of the tin and smooth it out.
3. Bake in the oven preheated to 170 ° C on top / bottom heat for approx. 60 minutes. Cover after 45 minutes if necessary.
4. Take the finished cake out of the oven and let it cool down in the pan. Take the cake out of the mold and place it on a cake plate.
5. Melt the chocolate and cream in a double boiler, stir and spread over the top of the cake.
6. Makes 12 pieces