Chocolate cake with mascarpone cream
Chocolate cake with mascarpone cream is a dessert that combines the delicacy of the layers with the richness of chocolate and fine cream, offering an unforgettable experience for the taste buds. This recipe is perfect for special occasions or simply to indulge yourself on an ordinary day. With a bit of patience and dedication, you will achieve a result that will impress everyone. Let's get started!
Preparation time
- Preparation time: 40 minutes
- Baking time: 20 minutes
- Total time: 1 hour
- Number of servings: 12
Ingredients
For the base:
- 6 egg whites
- 3 egg yolks
- 6 tablespoons sugar
- 5 tablespoons almond flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- A pinch of salt
For the vanilla cream:
- 3 egg yolks
- 50 ml water
- 70 g sugar
- 75 g butter
- 1 teaspoon vanilla extract
For the mascarpone cream:
- 250 g mascarpone
- 200 ml liquid cream
- 2 tablespoons whiskey cream
- 3 tablespoons powdered sugar
For the syrup:
- 200 ml water
- 2 tablespoons sugar
For the glaze:
- 100 g dark chocolate
- 80 ml heavy cream
Preparation
Step 1: Preparing the base
1. Beat the egg whites: In a large bowl, add the 6 egg whites and a pinch of salt. Using an electric mixer, beat the egg whites until frothy. This is the moment when you can gradually add the sugar, one tablespoon at a time, continuing to mix. It is essential for the sugar to be completely dissolved before adding the next tablespoon.
2. Mix the dry ingredients: In another bowl, combine the almond flour, cocoa powder, and baking powder. This mixture will add an intense chocolate flavor and a fine texture to your layers.
3. Incorporate the egg yolks: Add the 3 egg yolks to the bowl with the beaten egg whites, gently folding with a spatula in an up-and-down motion.
4. Add the dry ingredients: Fold the flour and cocoa mixture into the egg composition, being careful not to deflate the egg whites. It is important for the base to remain fluffy.
5. Baking the layers: Preheat the oven to 180 degrees Celsius. Line a large baking tray with parchment paper and pour in the batter. Level it gently, without pressing too hard. Bake for 15-20 minutes, or until it passes the toothpick test. Let it cool on a rack.
Step 2: Preparing the vanilla cream
1. Mixing the egg yolks: In a bowl, mix the 3 egg yolks with the sugar until they double in volume.
2. Cooking the cream: Bring the water to a boil, and when it is hot, pour it over the egg yolks, stirring vigorously. Then, transfer the mixture back to low heat, stirring continuously. The heat should be very low to avoid curdling the egg yolks. When the cream starts to thicken, remove it from the heat.
3. Finishing the cream: Add the butter and vanilla extract, mixing well until homogeneous. Let the cream cool.
Step 3: Preparing the mascarpone cream
1. Preparing the mascarpone: In a bowl, mix the mascarpone until creamy. Add the 2 tablespoons of powdered sugar and the whiskey cream, continuing to homogenize.
2. Preparing the whipped cream: In another bowl, whip the liquid cream until it thickens. Add a tablespoon of powdered sugar and continue to mix until stiff peaks form.
3. Combining the creams: Gently fold the whipped cream into the mascarpone cream, keeping the air in the mixture. Chill for at least one hour.
Step 4: Preparing the syrup
1. Caramelizing the sugar: In a saucepan, caramelize the 2 tablespoons of sugar. When it is completely melted, carefully add the water, stirring to avoid sugar crystals forming. Let the syrup cool.
Step 5: Assembling the cake
1. Soaking the layers: Cut the base into 3 equal parts vertically. Soak each layer with the sugar syrup.
2. Layer of cream: Place the first layer on a platter, add 2 tablespoons of vanilla cream, then one-third of the mascarpone cream. Continue with the second layer, repeating the process. Finally, place the last layer and refrigerate the cake.
Step 6: Preparing the glaze
1. The glaze: In a small saucepan, melt the dark chocolate together with the heavy cream over low heat, stirring until it becomes a smooth mixture.
2. Decorate the cake: Remove the cake from the refrigerator and pour the glaze over it, leveling carefully. Refrigerate again until the glaze hardens.
Step 7: Finishing
1. Decorating: Once the glaze has hardened, decorate with the remaining mascarpone cream and colorful candies for a festive look.
Serving suggestions
Chocolate cake with mascarpone cream pairs wonderfully with a fragrant coffee or a fruit tea. You can also add some fresh fruits, such as raspberries or strawberries, to bring a balance of acidity and a pleasant contrast to the sweetness of the dessert.
Helpful tips
- It is important to use high-quality chocolate for the glaze, as this will directly influence the final taste of the cake.
- If you are in a hurry, you can skip the vanilla cream, and the mascarpone cream will be sufficient for a delicious taste.
- You can experiment with different flavors by adding almond or orange extracts to the mascarpone cream.
Nutritional benefits
This cake contains nutritious ingredients such as almonds, which are rich in healthy fats, proteins, and vitamins. Mascarpone, although a richer ingredient, provides calcium and essential vitamins, while cocoa contains antioxidants.
Frequently asked questions
1. Can this cake be frozen?
Yes, you can freeze the cake, but it is recommended to do so without the glaze. You can glaze it after thawing.
2. Can I use a different type of cream instead of liquid cream?
It is advisable to use liquid cream to achieve an airy consistency. Whipped cream from a can will not have the same effect.
3. What is the best way to store the cake?
Store the cake in an airtight container in the refrigerator, where it will stay fresh for a few days.
In conclusion, chocolate cake with mascarpone cream is a dessert that will not only delight your taste buds but also bring smiles to the faces of your loved ones. With a little patience and creativity, you will create a dessert worthy of any occasion! Enjoy!
Ingredients: Base 3 eggs 3 egg whites 6 tablespoons sugar 5 tablespoons almond flour 2 tablespoons cocoa powder 1 teaspoon baking powder 1 pinch of salt Vanilla cream 3 egg yolks 50 ml water 70 g sugar 75 g butter 1 teaspoon vanilla extract Mascarpone cream 250 g mascarpone 200 ml liquid cream 2 tablespoons whiskey cream 3 tablespoons powdered sugar Syrup 200 ml water 2 tablespoons sugar Decoration 100 g dark chocolate 80 ml heavy cream
