a) The base: Line a tart pan with parchment paper and level it evenly. The base is placed in a preheated oven at 180 degrees Celsius and baked for about 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Once cooled, it is removed from the mold and left to cool completely on a rack.
b) The cream: 1. In a bowl, whip the cream and mascarpone until a smooth and airy cream forms. It is important not to overmix to avoid the cream curdling. 2. Separately, in a small saucepan, place the chocolate and a splash of milk over low heat, stirring continuously until the chocolate melts completely. Let it cool to room temperature, then carefully add it over the whipped cream and mascarpone, gently mixing with a spatula to achieve a homogeneous composition.
c) Assembling: 1. Once the base has completely cooled, cut it into two equal discs. Place the first disc on a serving platter and evenly spread half of the previously prepared chocolate cream, ensuring it reaches the edges. 2. Carefully place the second disc of the base on top, gently pressing to adhere. The remaining cream is spread on the top and sides of the cake, creating a uniform and elegant appearance.
d) Decoration: 1. For a special look, chocolate flakes, fresh fruits, or roasted nuts can be used to decorate the cake. These will not only add a pleasant contrast of textures but also a burst of flavors. 2. The cake is left in the refrigerator for a few hours, preferably overnight, for the flavors to blend perfectly and the cream to set. Before serving, a little cocoa or powdered sugar can be sprinkled on top for an extra touch of refinement.
This chocolate cake with mascarpone cream is a real delicacy, perfect for special occasions or simply to indulge yourself on an ordinary day. Whether you enjoy it alongside a cup of aromatic coffee or a glass of sweet wine, each slice will bring joy and satisfaction. Enjoy your meal!
b) The cream: 1. In a bowl, whip the cream and mascarpone until a smooth and airy cream forms. It is important not to overmix to avoid the cream curdling. 2. Separately, in a small saucepan, place the chocolate and a splash of milk over low heat, stirring continuously until the chocolate melts completely. Let it cool to room temperature, then carefully add it over the whipped cream and mascarpone, gently mixing with a spatula to achieve a homogeneous composition.
c) Assembling: 1. Once the base has completely cooled, cut it into two equal discs. Place the first disc on a serving platter and evenly spread half of the previously prepared chocolate cream, ensuring it reaches the edges. 2. Carefully place the second disc of the base on top, gently pressing to adhere. The remaining cream is spread on the top and sides of the cake, creating a uniform and elegant appearance.
d) Decoration: 1. For a special look, chocolate flakes, fresh fruits, or roasted nuts can be used to decorate the cake. These will not only add a pleasant contrast of textures but also a burst of flavors. 2. The cake is left in the refrigerator for a few hours, preferably overnight, for the flavors to blend perfectly and the cream to set. Before serving, a little cocoa or powdered sugar can be sprinkled on top for an extra touch of refinement.
This chocolate cake with mascarpone cream is a real delicacy, perfect for special occasions or simply to indulge yourself on an ordinary day. Whether you enjoy it alongside a cup of aromatic coffee or a glass of sweet wine, each slice will bring joy and satisfaction. Enjoy your meal!
Ingredients
Base: 125g butter; 50g brown sugar; 2 eggs; 200g flour; 2 tbsp cocoa; 2 tbsp milk; 1 full teaspoon baking powder; Filling: 300ml milk; 3 heaping tablespoons semolina; 80g butter; 80g sugar; 100g coconut; 2 teaspoons vanilla extract; Glaze: 200g dark or milk chocolate coating.