The calculation is for two 16cm (6.30 inch) molds.
- Sift the flour and starch together.
- In a separate bowl, beat the eggs at a low mixer speed until foamy. Without stopping whipping, gradually add the sugar, and beat the mass until bright, fluffy and a strong increase in volume.
- Add the dry ingredients to the egg mixture in 2 passes, mixing with a spatula each time.
- Spread the dough into two 16cm (6.30 inch) molds.
- Bake the sponge biscuit at 356F (180C) for about 35 minutes until done.
- Wrap the warm biscuits in cling film, and put in the fridge for several hours.
- Make strong coffee. It's important to use the highest quality coffee so that it does not give bitterness. Otherwise, you can spoil the cake. Natural ground coffee is also suitable. Instant coffee is fine if you drink it.
- Add the sugar to taste.
- Start whipping the cold cream until light peaks, and then gradually add the powdered sugar. Whip until thickening, but don't make the peaks too hard. Whip at a low speed.
- Add the mascarpone to the cream in several passes, whipping well each time (don't increase the mixer speed!).
- When all the mascarpone lumps dissapear, stop whipping immediately. Be careful not to overwhip the mass!
Grate the chocolate.
- Cut each sponge biscuit into 2 cake layers.
- Soak each cake layer with coffee, sprinkle with grated chocolate, and grease with an even layer of cream.
- Grease the top and the sides of the cake with the cream remains.
- Cover the cake with film of acetate tape.
- Put the cake in the fridge for 6 hours to set and stabilize.
- Decorate the finished dessert to your taste.