Chocolate cake with mascarpone cream

Chocolate cake with mascarpone cream

A chocolate cake with mascarpone cream is a real treat for sweet lovers, combining the smooth texture of the cream with the intensity of chocolate. It's the perfect dessert to celebrate special moments but also to indulge on an ordinary day. With a rich history, chocolate cake has evolved over time to become a symbol of indulgence and culinary passion. I invite you to discover every step of this recipe that will turn you into a true master of sweets.

Preparation time: 45 minutes
Baking time: 30 minutes
Total time: 1 hour and 15 minutes
Number of servings: 10

Ingredients:

For the crust:
- 6 medium eggs
- 7 tablespoons granulated sugar
- 7 tablespoons flour
- 1 sachet baking powder
- 50 g butter (room temperature)
- 100 g bitter chocolate (75% cocoa)
- A pinch of salt

For the cream
- 500 g mascarpone
- 250 ml liquid cream
- 2 tablespoons powdered sugar
- 1 bottle vanilla essence
- 1 sachet whipping cream stiffener
- 200 ml condensed milk

For the icing
- 75 g dark chocolate
- 75 g white chocolate
- 150 ml liquid whipped cream
- Sugar flowers for decoration

Preparation:

Step 1: Preparing the countertops
Start by melting the bitter chocolate and butter. You can do this either in a bain-marie or in the microwave. If you choose the microwave, use a heatproof container and check every 30 seconds, stirring to avoid burning the chocolate. Once melted, allow the mixture to cool.

Step 2: Beat the egg whites
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt, using a mixer on high speed, until frothy. Gradually add the 7 tablespoons of sugar, continuing to mix until stiff and glossy. This step is essential, as properly beaten egg whites will give the cake a fluffy texture.

Step 3: Combine the ingredients
In another bowl, beat the egg yolks. Then carefully fold in the cooled chocolate and butter mixture, mixing gently. Stir in the flour mixed with the baking powder and, finally, fold in the beaten egg whites, using a spatula, using up and down strokes. This step will keep the air out of the egg whites, resulting in a fluffy batter.

Step 4: Baking
Preheat the oven to 180 degrees Celsius. Line a 26cm diameter baking tray with baking paper, then pour the mixture into the tray. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool completely in the pan, then remove and peel off the baking paper.

Step 5: Make the custard
In a bowl, mix the mascarpone and condensed milk until smooth. In another bowl, beat the liquid cream with the 2 tablespoons of powdered sugar and the vanilla essence until stiff. Combine the two mixtures with a spatula, stirring gently to keep the air in the whipped cream.

Step 6: Assemble the cake
When the cake has cooled completely, cut it in half horizontally. Place one side on a plate and spread a generous dollop of mascarpone cream. Place the second part of the pastry on top, pressing gently.

Step 7: Glaze
Divide the liquid whipped cream into two parts: melt the dark chocolate in a bain-marie or microwave, then fold in half of the whipped cream. Do the same with the white chocolate. Pour both chocolate mixtures over the cake, then use a toothpick to create a marbled effect.

Step 8: Decorating
To add extra beauty to the cake, decorate it with sugar flowers. These not only enhance the look, but also add a hint of sweetness.

Practical tips:
- Make sure all the ingredients are at room temperature for better homogenization.
- If you want a more moist cake, you can dust the top with sugar syrup or coffee.
- You can add ground walnuts or hazelnuts to the batter for extra texture.

Nutritional benefits:
This cake contains ingredients that provide a moderate intake of antioxidants thanks to the bittersweet chocolate, which is also rich in minerals. The mascarpone provides a healthy fat content, and the condensed milk adds a sweet taste but also calories. Each serving is about 350-400 calories, so enjoy in moderation!

Possible variations:
- Substitute dark chocolate for milk chocolate for a sweeter flavor.
- Add fresh fruit, such as strawberries or raspberries, in between the toppings for a touch of freshness.
- Experiment with different spice flavors such as almond or orange.

Frequently asked questions:
1. Can I use dairy-free chocolate?
Yes, you can substitute bitter chocolate with a dairy-free version to make the cake vegan.
2. How can I keep the cake longer?
You can store it in the fridge, covered with cling film or in an airtight container, for up to 3 days.
3. What drinks go with this cake?
A sweet wine, an espresso or a flavored herbal tea can perfectly complement the intense chocolate flavor.

Now that you've got all the information you need, get cooking! Whether you're making it for a special occasion or simply to indulge yourself, chocolate cake with mascarpone cream is sure to be a hit. Enjoy!

 Ingredients: Base: 6 eggs, 7 tablespoons sugar, 7 tablespoons flour, one packet baking powder, 50g butter, 100 grams dark chocolate (75%), a pinch of salt. Cream: 500g mascarpone, 250ml liquid cream, 2 tablespoons powdered sugar, a bottle of vanilla essence, one packet whipping cream stabilizer, 200ml condensed milk. Glaze: 75 grams dark chocolate and 75 grams white chocolate, 150ml liquid cream, sugar flowers for decoration.