- Whip the room temperature eggs with salt, sugars until white and fluffy.
- Heat the milk with the butter.
- Sift the flour with baking powder and cocoa.
- Pour into the whipped eggs, knead with a spatula.
- Stir in hot milk and butter.
- Prepare a ring 16cm in diameter - wrap the bottom with foil, put a circle of baking paper inside. Place on a wire rack or other flat surface.
- Pour out the batter. Bake in a preheated oven at 347F for about 30-35 minutes.
- On the 30th minute I checked with a skewer for readiness - raw, covered with foil and baked for another 5 minutes.
- Cool in a ring. Wrap in foil, place in refrigerator for 6 hours or more.
- Take the finished biscuit out of the ring, cut out the middle, forming an even layer along the bottom and sides.
- Crumble the biscuit scraps into fine crumbs.
- Finely chop the strawberries. Pour into a saucepan, add water and sugar.
- Boil for about 5 minutes, stirring with a spatula, breaking the strawberries into smaller pieces.
- Cool. Soak the chocolate biscuit base.
- The strawberries should better be the same size or trimmed at the bottom.
- Place the berries tightly, wide side down, inside the biscuit base.
- Take the mascarpone and cream out of the fridge! Put them into the bowl, add the powdered sugar and vanilla paste. Whip into a thick cream.
- Grate chocolate on a grater into the prepared cream, mix gently.
- Spread the cream as a pile on top of the strawberries. Brush the sides of the biscuit base on the outside with the cream.
- Sprinkle this construction with biscuit crumbs, pressing it a little bit to the cream.
- Place in the fridge for an hour to stabilize.
Before serving, sprinkle the cake with grated chocolate, and decorate it with strawberries and mint.