A simple but delicious cake recipe:
1. preheat the oven to 160 (convection oven 150) degrees. Put a suitable piece of parchment paper in each of the two baking pans and spread with a little bit of butter. Mix the butter and 280 g sugar with a mixer for 3 min, the mixture should be nice and smooth and creamy. Separate the eggs and add the yolks to the mixture one at a time: Always fold in the next egg yolk when the previous one is fully combined with the butter.
Melt the cocoa powder in 225 ml of warm water and fold it in thoroughly. Last but not least, combine the baking powder and flour and fold in gently. Divide the mixture evenly into the two molds and spread until smooth.
For the meringue, whip the egg whites with a little salt until very stiff, gradually adding the remaining sugar. Spread half of the meringue mixture evenly over the chocolate masses. Leave a margin of about 2 cm: the meringue will spread a little during baking and fill the pan well. Bake for 35 to 40 minutes.
Cool. In the meantime, cut the chocolate bars into very thin slices. 3.
Whip the cream with the mascarpone until stiff. Fold in the chocolate bar slices. Pile all of the whipped cream on one of the two cakes and spread until smooth. Place the second cake on top.
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