For sheets: beat the egg whites with a pinch of salt and sugar, add the yolks one by one, pour the oil slowly, stirring. Then add the baking powder and flour, stirring now with a spatula so that the composition remains fluffy and airy.
Pour the composition into a bowl enough to fill it and mix well with a teaspoon of cocoa.
Pour half of the white composition into a baking sheet, level with a spatula. This will be the first white sheet. Bake on low heat until the toothpick test passes (approx. 10 minutes). Do not let it turn golden, as it will dry out. It must remain white. When ready, take out in another tray, wrap in a kitchen towel.
Bake the second white sheet, then the black one. Leave to cool.
For the syrup: prepare a syrup from water with sugar, let it boil for about 5 minutes and leave it to cool.
The leaves will only syrup superficially, so we won't need all the syrup.
Cream cheese with chocolate and ness:
Put on the low heat, in a kettle, the broken chocolate with the milk and mix until it melts, taking care to remove from the heat from time to time, so as not to burn. Leave to cool a bit.
Beat the liquid cream with the mixer until it becomes consistent.
First mix the mascarpone cheese with the mixer a little, add the cream and mix, then slowly pour the chocolate and mix well. The ness is also incorporated.
For assembly and decoration:
Beat the liquid cream with the mixer.
Place the first white sheet in a tray or on a large platter, which is gently syruped with a brush so as not to soften it too much. Spread a third of the cream. Add the cocoa leaf, syrup it and spread a third of the cream. Add the other white sheet, which is also syruped. Spread the remaining cream, garnish with whipped cream, sprinkle with browned and ground hazelnuts. Decorate with grapes.
Refrigerate the cake until ready to serve.
If you liked my recipe, you can also find it on my blog: