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Milanese Chocolate Slice

Ein luftiger Kakaobiskuit mit cremiger Schokoladenpudding-Mascarpone-Füllung und zartem Schokoladenguss – der perfekte Schokoladentraum vom Blech für gemütliche Nachmittage und festliche Anlässe.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert, Snack
Cuisine: European, German
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Sponge Cake
  • 4 pcs eggs separate whites and yolks
  • 150 g sugar
  • 100 g all-purpose flour
  • 30 g cocoa powder
  • 1 tsp baking powder
For the Chocolate Pudding Mascarpone Filling
  • 500 ml milk
  • 1 pack chocolate pudding powder
  • 50 g sugar for pudding
  • 100 g dark chocolate chopped
  • 250 g mascarpone
For the Chocolate Ganache
  • 200 ml whipping cream
  • 150 g dark chocolate chopped

Equipment

  • Large Baking Sheet (30×40 cm)
  • Mixing Bowls
  • Electric Mixer
  • Sieve
  • Spatula
  • Tortenring or Springform
  • Sharp knife
  • Saucepan

Method
 

  1. Step 1: Preheat oven to 180°C (top and bottom heat). Line a large baking sheet (approx. 30×40 cm) with parchment paper.
  2. Step 2: Separate eggs. Beat egg whites with a pinch of salt until stiff peaks form. In another bowl, beat yolks with sugar until light and creamy.
  3. Step 3: Sift flour, cocoa powder, and baking powder together. Gently fold into the yolk-sugar mixture. Then carefully fold in the egg whites to keep the batter airy.
  4. Step 4: Spread batter evenly on the prepared baking sheet. Bake for approx. 35 minutes. Check doneness with a wooden skewer.
  5. Step 5: Let the sponge cool completely. Carefully slice horizontally into three equal layers.
  6. Step 6: Prepare chocolate pudding with milk and sugar according to package instructions. Stir in chopped dark chocolate until melted. Let pudding cool, then fold in mascarpone until smooth.
  7. Step 7: Place first sponge layer in a cake ring or springform pan. Spread half of the chocolate cream over it. Repeat with second layer and remaining cream. Top with third sponge layer and press lightly.
  8. Step 8: Heat whipping cream gently without boiling. Pour over chopped dark chocolate and let stand for a few minutes. Stir until smooth to make ganache.
  9. Step 9: Spread ganache evenly over the cake. Refrigerate for at least 3 hours, preferably overnight, to set.
  10. Step 10: Before slicing, dip a sharp knife in hot water to cut clean pieces.

Notes

Variations include adding fresh raspberries or cherries between layers, incorporating ground nuts into the sponge, or using white chocolate for a milder cream. A splash of Amaretto or rum in the cream adds a festive touch. Store refrigerated up to 3 days; do not freeze to preserve texture.