Set the oven at 180 degrees C, we will bake "sponge biscuit" for 30 minutes.
Crack the eggs into the bowl and start beating until they triple in volume.
Melt chocolate in a water bath and cool it down until it reaches the temperature lower then human body's.
Add the sieved baking powder to the eggs beaten into fluffy mass. Then mix the products carefully until they combine.
While mixing the mass, add the melted chocolate to the beaten eggs. Divide it into four parts. Beat until a chocolate sponge biscuit is formed.
Line the bottom of a cake tin with baking paper. Then put out the prepared dough. Bake in a hot oven to 180 degrees C for 30 minutes.
In the meantime, when the dough is baked, we will take care of the mass. Add the whipping cream to a bowl, mascarpone and eggnog. Beat until a thick cream is formed.
Cool the dough and cut out the round sponge biscuits with a glass. Move them to round forms - they will constitute the base of the cake. Next, apply a cream layer. The biscuits from TAGO will be the crowning of the dessert.
Prepare a jelly according to the instructions and make the next layer of dessert out of it.
