- 250 g chocolate sponge cake
- 180 g dark chocolate
- 250 g mascarpone
- 300 ml whipping cream
- 120 ml espresso coffee
- 70 g powdered sugar
- 25 g cocoa powder
- 5 ml vanilla extract
- 40 g roasted hazelnuts
Cut the chocolate sponge into small cubes, then arrange an even layer in each serving glass, pressing gently so the pieces fit neatly together inside.
Brush the sponge generously with cooled espresso, allowing the liquid to soak evenly without making the cake excessively wet or heavy inside each prepared glass.
Melt the dark chocolate slowly, then cool it slightly before folding it into mascarpone with powdered sugar and vanilla until completely smooth and glossy throughout.
Whip the cream until soft peaks form, then fold it carefully into the chocolate mascarpone mixture, preserving as much lightness and volume as possible overall.
Spoon the chocolate cream over the soaked sponge, add another cake layer, then finish with more cream, smoothing the surface neatly with a spoon carefully.
Refrigerate the glasses for at least three hours, then dust with cocoa, sprinkle chopped hazelnuts, and serve chilled for the best texture and flavor possible.