Grease and line a 23 cm/ 9 inch spring form or.other lose bottomed tin .
put the eggs and sugar in a heatproof bowl over a pan of hot water. Do not let it touch the water.
Wisk until the mixture thickens and the beaters leave a trail when lifted from,,bowl
remove from heat whisk for another 2 minutes .
Sift the flour and cocoa over the bowl and fold well under.
pour into prepared tin and bake in preheated oven at 190C /375 f or gas 5 for about 15 minutes and just firm
turn out to cool on rack,
for the filling sprinkle the gelatin into the mixed water and alcohol.Leave for about 5,minutes
grease a 20 cm / 8 inch springforn and line with greaseproof paper
cut the cake in horizontally and put one half into tin,
Stand gelatin in the bowl into another bowl of hot water ,leave until dissolved
melt 175 grams of the chocolate ( take care,not to burn it), then beat the mascarpone and the sugar, vanilla essence,yoghurt and hot water,together.pour in,the liquified,gelatine, bring it all together
devide the mixture,into two add the melted chocolate to one,mix in well.
pour the.chocolate onto the cake in the tin, level surface and put second layer of cake on top.
top this with the.mascarpone mixture, lecel surface by gently shaking tin
chill for a few hours or overnight
either melt the rest of,chocolate or grate ovee the cake
