For the dough:
200 g plain flour
50 g sugar
125 g cold butter
1-2 tbsp ice-cold water

For the filling:
500 g mascarpone cheese
2 eggs
100 g sugar
200 ml sweet cream
2 tbsp bitter cocoa powder
250 g chocolate
50 g butter
1 tbsp vanilla extract


Preheat the oven to 180 °C.
Combine the flour and the sugar. Crumble the cold butter with your fingers and add to the flour. Add the ice-cold water and knead fast to get smooth dough.

Roll out on a flour-dusted surface until ½ cm thick. Cut a circle in the size of a cake tin.

Bake for 10 minutes. Leave to cool.
Meanwhile, prepare the filling and the decorations. Use cookie cutters to cut various forms from the remaining dough. Bake for 6-8 minutes and remove from the oven.

Lower the heat to 160 °C.
Beat the cheese and sugar until uniform. Add one egg at a time, beating after each. Add the vanilla extract and sweet cream.
Melt the chopped chocolate and butter over low heat. Stir gently into the crème. Add the cocoa powder and pour over the dough.
Bake the cake for 60 minutes.
Turn off the oven, open the oven door slightly and leave the cake inside until cold. Refrigerate for 2-3 hours.
Decorate with biscuits, chocolate garnishes or whipped cream.