Number of Servings: 12SPONGE CAKE
1 cup Flour
3 tbsp Butter (melted)
4 Eggs (separated)
1 cup Castor Sugar
½ tsp Baking Powder
STRAWBERRY SAUCE
4 cups Strawberry (sliced)
½ cup strawberry jam
6 tbsp Orange Juice or Grand Marnier (liqueur)
1/3 cup Sugar
MASCARPONE FILLING
1 cup Mascarpone (triple-crème cheese)
1 tbsp Kahlúa (Coffee flavored liqueur)
2 cups heavy whipping cream
½ cup Sugar
4 bars Dark Chocolate (grate 1 bar for garnish)
1 tbsp Espresso Coffee

1. SPONGE CAKE
2. Preheat oven to 375°F and butter the cake pan and dust it with flour.
3. Sift the flour with baking powder.
4. Beat the butter and sugar together till light and fluffy. Add egg yolk to the butter and sugar mixture and beat well.
5. Fold the flour and beaten egg white alternately into the above butter sugar mixture using cut and fold motion.
6. Pour the mixture into the cake pan and put it into the oven for 15-20 minutes until the cake is golden. Cool completely.
7. STRAWBERRY SAUCE
8. Combine 1½ cup of the sliced strawberries with the strawberry jam, orange juice and sugar in a pan and boil it. Allow it to cool and then strain. Refrigerate till serving time.
9. MASCARPONE FILLING
10. Beat together the cheese, sugar, liqueur and cream until well blended and smooth.
11. CHOCOLATE SAUCE
12. Place chopped chocolate in microwave-safe cup. Microwave until chocolate is softened. Stir until smooth and let cool.
13. ASSEMBLING THE CAKE
14. With a jagged knife, cut the sponge cake horizontally in three portions.
15. Coat the 3 pieces of sponge cake with chocolate sauce and espresso coffee. Allow sponge layers to firm up in the refrigerator.
16. Spread bottom layer with one third of the mascarpone filling and then cover with one third of the sliced strawberries. Place middle sponge cake layer of the chocolate-coated, chocolate side down, on top.
17. Spread with half of the remaining mascarpone filling and sliced strawberries.
18. Add remaining cake layer and spread the remaining mascarpone mixture on top and sides of the cake. Drizzle the remaining melted chocolate on top of the cake.
19. Pat the shaved chocolate on the sides of the cake and refrigerate for at least 2 hours or up to 24 hours before serving.
20. Serve cake slice drizzled with strawberry sauce.