Roughly chop 150 g of chocolate coating and melt over a warm water bath. Leave to cool. Cream fat, 100 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Separate the eggs. Stir egg yolks one after the other into the fat mass. Stir in chocolate coating.
Mix starch, flour and baking powder. Sieve onto the chocolate mass and stir in briefly with the milk. Grease a springform pan (26 cm Ø) and spread half of the mixture into it. Beat the egg white until stiff, gradually adding 225 g sugar. Beat until the mixture is shiny and the sugar has dissolved. Spread half of the meringue slightly wavy on the filled sponge mixture, leaving a rim of approx. 2 cm all around. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) second shelf from the bottom for 20-25 minutes. Refrigerate the rest of the meringue, leave the dough to stand at room temperature. Remove the finished base from the mould. Wash the mould and bake a second base from the remaining dough and meringue. Let it cool down. Chop 250 g chocolate coating and melt over a warm water bath, let cool.
Refrigerate the rest of the meringue, leave the dough to stand at room temperature. Remove the finished base from the mould. Wash the mould and bake a second base from the remaining dough and meringue. Let it cool down. Chop 250 g chocolate coating and melt over a warm water bath, let cool. Mix mascarpone and 50 g sugar. Stir in the chocolate coating. Whip cream until stiff and fold in. Spread the cream on a meringue base and spread. Place the second base on top and press down lightly. Chill for about 3 hours. Dust with icing sugar
Stir in the chocolate coating. Whip cream until stiff and fold in. Spread the cream on a meringue base and spread. Place the second base on top and press down lightly. Chill for about 3 hours. Dust with icing sugar
3 hours waiting time