1 cup = 250 ml.
Heat the cream for the chocolate cream in a pot. Add dark chocolate and sifted powdered sugar. Stir with a whisk until dissolved. Leave to cool, then wrap in foil and put in the fridge overnight.
Line a 25 x 35 cm baking tin with baking paper. Sift the flour and potato flour with the cocoa into a bowl. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. While mixing, add sugar one spoon at a time until the mixture is thick and shiny. Reduce the mixer speed and add one egg yolk at a time. Add the dry ingredients in several small portions and mix gently with a spoon or spatula. Put the dough into a form and bake at 175C for
approx. 25 – 30 minutes until the so-called dry stick. Let cool and cut into two parts. Place one in the form and spread it with currant jam.
Add mascarpone to the chocolate cream and mix until a thick and fluffy cream is obtained. Place on sponge cake with jam and cover with the second layer of cake.
Mix the cream with mascarpone until thick, then add the sifted powdered sugar. Spread evenly on top of the sponge cake. Wrap the dough in foil and put it in the fridge, preferably overnight. Before serving, sprinkle the top with cocoa and decorate with dried plums.
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