Chocolate and mascarpone cake
Chocolate Mascarpone Cake - a refined and delicious dessert
The chocolate mascarpone cake is a recipe that brings joy to every special occasion. This savory combination of fine chocolate and mascarpone cheese is perfect for sweet lovers. Whether you are celebrating an anniversary, a family reunion, or simply want to indulge yourself, this cake will surely impress. Moreover, it is a simple recipe but with an extraordinary result.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 4 hours (including cooling)
Number of servings: 10
Ingredients:
For the sponge:
- 4 eggs
- 150 g sugar
- 1 teaspoon baking powder
- 2 tablespoons cocoa
- 150 g flour
For the chocolate cream:
- 200 ml whipping cream
- 200 g dark chocolate with orange
For the mascarpone cream:
- 400 ml whipping cream
- 1 box of mascarpone cream (approximately 250 g)
- 100 g powdered sugar
- 1/2 box of chocolate orange jellies
- 1 packet of gelatin
For decoration:
- 200 ml whipping cream
- 1/2 box of chocolate orange jellies
Step-by-step instructions:
1. Preparing the sponge: Start by separating the eggs. Beat the egg whites with the sugar until you get a fluffy and whitish cream. This step is essential, as the air incorporated in the egg whites will make the sponge fluffy. Gradually add the yolks, mixing gently.
2. Sifting the dry ingredients: Sift the flour, baking powder, and cocoa together. This will prevent lumps from forming in the batter. Fold the dry ingredients into the egg mixture, mixing with a spatula in gentle motions to maintain the air in the mixture.
3. Baking the sponge: Pour the batter into a cake pan lined with parchment paper. Bake in a preheated oven at 180°C for about 30 minutes. Check if it is baked by inserting a toothpick – it should come out clean.
4. Cooling the sponge: After baking, remove the sponge from the oven and let it cool on a wooden board. Make sure it cools completely before cutting.
5. Preparing the chocolate cream: In a saucepan, heat the whipping cream until just about to boil, then add the chocolate, stirring until completely melted. Let the mixture cool to room temperature, then whip until fluffy.
6. Preparing the mascarpone cream: In a bowl, mix the mascarpone cream with the powdered sugar. In another bowl, whip the cream until firm. Add the gelatin, which has been dissolved in water and cooled, to the mascarpone cream, mixing gently to avoid lumps. Fold in the whipped cream for an airy texture.
7. Assembling the cake: Cut the sponge into 3 equal layers. Line a cake pan with cling film. Place the first layer, soak it with a simple syrup made from water and sugar (optional), and cover with the chocolate cream. Place the second layer, soak it, add finely chopped orange jellies, and then the mascarpone cream. Place the last layer, soak it again, cover the cake with cling film, and let it chill for 3-4 hours.
8. Decorating the cake: Before serving, whip the cream and decorate the cake with it. Add the orange jellies on top for an attractive look and a delicious taste.
Serving: The chocolate mascarpone cake is best served cold, cut into generous slices. You can add a chocolate sauce or a fruit glaze for even more flavor. This recipe is versatile, and the orange jellies can be replaced with fresh fruits or other types of jellies, depending on preferences.
Enjoy every slice of this decadent cake that perfectly combines the flavors of chocolate and mascarpone, and celebrate every special occasion!
Ingredients: For the Base: 4 eggs, 150 g sugar, 1 teaspoon baking powder, 2 tablespoons cocoa, 150 g flour. For the chocolate cream: 200 ml whipped cream, 200 g dark chocolate with orange. For the mascarpone cream: 400 ml whipped cream, 1 box mascarpone cream, 100 g powdered sugar, 1/2 box chocolate-covered orange jelly, packet of gelatin. Decoration: 200 ml whipped cream, 1/2 box chocolate-covered orange jelly.
