How to make
Melt 3.5 oz (100 g) of chocolate together along with the butter and let the mixture cool.
Beat the eggs with the sugar.
In a bowl, mix the flour, cocoa, the remaining chocolate chopped into pieces and the grinded nuts, add the eggs, vanilla sugar and the chocolate mixture and mix.
Line a (20×20) baking pan with baking paper, grease it with butter and pour the resulting batter.
Bake the chocolate cake in the oven at 360°F (180°C) for about 20 minutes.
For the cream, mix the egg yolks with the sugar and heat it in a water bath.
Stir until thickened, add the wine and let the mixture cool. Then add the mascarpone (at room temperature) and beat until fluffy.
Cut the pangiallo sponge cake layer into squares, add the cream and add 1-2 tsp. blueberry jam on top.
The recipe for Pangiallo with Mascarpone and Blueberry Jam is wonderful.
Check out what Zuccotto is. If you are hungry for more Italian pastries, then this Torta Caprese should satisfy you.
