How to make
Put the butter and sugar in a bowl and beat, until a smooth cream is obtained. Add 1 tablespoon of rum, the two lightly beaten eggs and the mascarpone.
Melt the chocolate - 3.5 oz (100 g) dark, 1.8 oz (50 g) milk, in a water bath and pour it in a thin stream into the mixture. In another bowl, mix the flour, ground almonds and starch.
Homogenize well and add portions of the dry mixture to the liquid.
Line a baking pan with a piece of baking paper. Pour the chocolate mixture, level it out and bake at 360°F (180°C) in a preheated oven for about 20 minutes.
Cool the baked cake and then cut into two. Melt 5.3 oz (150 g) of dark chocolate in a water bath. Warm up the apricot jam and spread one part with it.
Pour the slightly cooled chocolate on top and place the other part of the chocolate cake. Drizzle with the remaining chocolate. Garnish with chocolate shavings and strawberries!
Enjoy! The Chocolate Cake with Mascarpone is ready.
