• 3 eggs
  • 75 g (3 oz) caster sugar
  • 50 g (2 oz) plain flour
  • 25 g (1 oz) cocoa powder
  • 2 teaspoons powdered gelatine
  • 3 tablespoons cold water
  • 200 g (7 oz) plain dark chocolate
  • 500 g (1 lb) mascarpone cheese, at room temperature
  • 75 g (3 oz) caster sugar
  • 1 teaspoon vanilla essence
  • 200 g (7 oz) Greek yogurt
  • 4 tablespoons hot water

Whisk the eggs and sugar in a bowl over a pan of hot water until thickened. Remove from the heat and whisk for 2 minutes. Sift over the flour and cocoa powder, then fold in. Turn into the prepared tin.

Grease and line a 23 cm (9 inch) springform or loose-based cake tin. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes until just firm. Cool on a wire rack.

Sprinkle the gelatine over the measured water in a bowl and leave for 5 minutes. Split the sponge and put one half in the cake tin. Stand the bowl of gelatine in a pan of hot water until the gelatine has melted.

Melt 175 g (6 oz) chocolate over a pan of simmering water (see page 10). Beat the mascarpone in a bowl with the sugar, vanilla essence, yogurt and hot water. Whisking well, gradually pour the gelatine mix into the mascarpone mix. Spoon half into a separate bowl and beat in the chocolate. Turn the chocolate mix into the tin. Cover with the second sponge, then the remaining mascarpone (if this has started to set, beat in a little hot water). Level the surface and chill for several hours.

Transfer to a serving plate. Remove the greaseproof paper. Melt the remaining chocolate and drizzle it over the top. Chill until ready to serve.

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