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1
Grease and line a 23 cm/ 9 inch spring form or.other lose bottomed tin .
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2
put the eggs and sugar in a heatproof bowl over a pan of hot water.
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3
Do not let it touch the water.
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4
Wisk until the mixture thickens and the beaters leave a trail when lifted from,,bowl
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5
remove from heat whisk for another 2 minutes .
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6
Sift the flour and cocoa over the bowl and fold well under.
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7
pour into prepared tin and bake in preheated oven at 190C /375 f or gas 5 for about 15 minutes and just firm
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8
turn out to cool on rack,
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9
for the filling sprinkle the gelatin into the mixed water and alcohol.Leave for about 5,minutes
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10
grease a 20 cm / 8 inch springforn and line with greaseproof paper
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11
cut the cake in horizontally and put one half into tin,
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12
Stand gelatin in the bowl into another bowl of hot water ,leave until dissolved
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13
melt 175 grams of the chocolate ( take care,not to burn it), then beat the mascarpone and the sugar, vanilla essence,yoghurt and hot water,together.pour in,the liquified,gelatine, bring it all together
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14
devide the mixture,into two add the melted chocolate to one,mix in well.
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15
pour the.chocolate onto the cake in the tin, level surface and put second layer of cake on top.
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16
top this with the.mascarpone mixture, lecel surface by gently shaking tin
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17
chill for a few hours or overnight
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18
either melt the rest of,chocolate or grate ovee the cake
