Ingredients:

  • 4 large eggs
  • 120g granulated sugar
  • 120g all-purpose flour
  • 1 tsp vanilla bean paste
  • 1 pinch fine salt
  • 500g mascarpone cheese
  • 4 fresh egg yolks
  • 100g granulated sugar
  • 30ml water
  • 250ml heavy whipping cream
  • 100g dark chocolate chips
  • 300ml strong espresso coffee
  • 2 tbsp dark rum
  • 2 tbsp unsweetened cocoa powder

Instructions:

  1. Preheat oven to 180°C (350°F). Grease and line a 24cm springform pan with parchment paper.
  2. Whisk eggs (4 large) and sugar (120g) for 10 minutes until thick, pale, and tripled in volume.
  3. Fold flour (120g) and salt gently into the egg mixture. Do not overmix or the cake will be flat and tough.
  4. Bake sponge for 35 minutes until a skewer comes out clean and the top springs back.
  5. Prepare soak by mixing 300ml espresso with 2 tbsp dark rum. Let this cool completely to room temperature.
  6. Whip yolks (4 fresh) with 100g sugar and 30ml water over a double boiler until the mixture reaches 70°C for safety.
  7. Beat mascarpone (500g) into the cooled yolk mixture until smooth, then gently fold in 250ml whipped heavy cream.
  8. Slice cake horizontally into two even layers. Place the bottom layer back into the springform pan.
  9. Soak sponge with half the coffee mixture, spread half the cream, and sprinkle with 50g dark chocolate chips.
  10. Repeat layers with the remaining sponge, soak, and cream. Chill for at least 6 hours before removing from the pan.