German Schokoladenstange (Chocolate Sponge Cake) with Mascarpone Cream and Berry Compote

Allergens

Eggs, Dairy (Mascarpone Cheese)

Ingredients

• 4 large eggs, separated 100g granulated sugar 50g unsweetened cocoa powder 1 tsp vanilla extract 60g all
• purpose flour 1 pinch of salt 250g mascarpone cheese 1 cup mixed berries (strawberries, raspberries, and blueberries) 3 tbsp granulated sugar 1 tsp cornstarch 1 pinch of ground cinnamon

Instructions

1. a. Preheat your oven to 350°F (180°C). Grease an 8 inch springform pan and line the bottom with parchment paper. b. In a large bowl, whisk together egg yolks, sugar, cocoa powder, and vanilla extract until smooth. c. In another bowl, beat the egg whites and salt until stiff peaks form. d. Gently fold the egg whites into the chocolate mixture in three additions, being careful not to overmix. e. Fold in the flour just until combined. Pour the batter into the prepared pan and smooth the top. f. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack. g. In a small saucepan, combine the berries, sugar, cornstarch, and cinnamon. Cook over medium heat until the mixture thickens and bubbles, about 5 7 minutes. Remove from heat and let cool. h. In a separate bowl, whisk together the mascarpone cheese with a splash of milk to achieve a spreadable consistency. i. To assemble, place the cooled cake on a serving plate and spread the mascarpone cream evenly over the top. Spoon the berry compote over the cream and serve immediately.

Chef’s Insight

The secret to this dessert's success lies in the delicate balance of flavors - the bittersweet chocolate, the tangy berries, and the rich, velvety mascarpone cream all come together harmoniously in each bite.

Notes

This recipe can easily be doubled or halved depending on your needs. Feel free to use your favorite berries for the compote.