Negresa with apricots, rhubarb and mascarpone

Ingredients

For the base

• 3 large eggs
• 100 g dark chocolate
• 120 g butter
• 100 g caster sugar
• 100 g flour
• 1 pinch of salt
• 3 apricots (170 g)
• 1 stalk rhubarb (100 g)
• 10 g butter for the tin

For the cheese cream

• 250 g mascarpone
• 1 egg
• 1 tablespoon flour
• 3 tablespoons sugar
• 1 teaspoon vanilla extract

Preparation

1. Put the butter, the chocolate broken into pieces and the caster sugar in a heavy-bottomed pan. Set it over low heat and let them melt, stirring, for about 5 minutes, until smooth. Turn off the heat. 2. Separate the eggs. Let the mixture cool, then add the yolks one at a time and mix well. Add the flour to the chocolate cream and mix gently. 3. Beat the egg whites with the pinch of salt until they form a glossy meringue. Fold them into the chocolate mixture, using movements from the bottom up. 4. Wash the apricots and cut them into small cubes. Wash the rhubarb, peel it and cut it into thick slices of 1 cm. Add half of the apricots and half of the rhubarb to the chocolate cream and mix gently. 5. Line the tin with baking paper and grease it lightly with butter. Pour the chocolate mixture into the tin, keeping 3 tablespoons aside. 6. For the cheese cream, mix the mascarpone with the egg, flour and sugar until smooth. Add the vanilla at the end. 7. Spoon a tablespoon of the cheese cream over the base, here and there. Add the 3 tablespoons of chocolate mixture, also here and there, then swirl gently with a fork. 8. Place the remaining fruit over the cheese cream, here and there. 9. Bake in the oven preheated to 180 degrees C for 35-40 minutes, until it passes the toothpick test. 10. Take the cake out of the oven and let it cool in the tin for about 2 hours, then you can slice it.