How to make
In a bowl, beat the eggs and liquid chocolate into a fluffy cream. Add the cocoa, flour and baking powder and beat the mixture again.
Pour the mixture into a pan covered with greased baking paper. Bake it at 360°F (180 degrees) for 20-25 minutes.
Once the baked cake layer has cooled completely, separate it from the paper and place it in a wide plate.
Mix the mascarpone with the sugar and spread the mixture generously on top of the cake layer.
Remove the fruit from the compote and cut them into pieces. Distribute them evenly over the mascarpone.
Dissolve the gelatin in 1/2 cup of water. Boil the juice from the compote and add the dissolved gelatin to it. Remove it from the heat and set it aside for about 10 minutes.
Then pour the jelly juice over the fruit cake.
Refrigerate it for 24 hours to set completely.
The Mascarpone and Peach Cake is ready.
