Chocolate and mascarpone cake

Chocolate and Mascarpone Cake

How many times have you wished to impress a loved one with a truly special dessert? The chocolate and mascarpone cake is the perfect choice to add a touch of elegance to any occasion. This cake features a generous layer of chocolate, a fine cream, and a slightly moist texture, making it ideal for both birthdays and holidays. Moreover, its preparation is a true pleasure, making you feel like a real master chef. Let's embark on this delicious journey step by step!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the layers:
- 7 eggs
- 280 g sugar
- 2 packets vanilla sugar
- 50 g cocoa
- 1 essence of rum
- 140 g flour
- 1 baking powder
- 50 ml oil
- 40 g coconut flakes

For the syrup:
- 200 ml water
- 50 g sugar
- 50 ml coconut liqueur

For the cream:
- 250 g mascarpone
- 200 g dark chocolate
- 3 egg yolks
- 75 g powdered sugar
- 4 tablespoons milk
- 200 ml whipped cream
- 1 packet gelatin (10 g)

For the glaze/decor:
- 200 g ladyfingers
- 300 g chocolate
- 150 ml liquid cream

Preparation

1. Preparing the layers

We start with the layers, which are essential for creating a delicious base.

1. Whip the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them on high speed until they form a stiff, shiny foam. When it starts to form, gradually add the sugar and continue mixing until you achieve a firm foam.

2. Whipping the yolks: In another bowl, whip the yolks with the rum essence, vanilla sugar, and oil. Mix well until it becomes a homogeneous mixture.

3. Combining the mixtures: Add the yolk mixture over the egg white foam and fold gently with a spatula, taking care not to lose the air in the foam.

4. The dry ingredients: In another bowl, combine the flour, baking powder, and cocoa. Sift this mixture to avoid lumps and gradually add it to the egg mixture, mixing gently.

5. Adding the coconut flakes: Finally, fold in the coconut flakes, which will add a subtle flavor and pleasant texture.

6. Baking the layers: Divide the mixture into 3 equal parts and pour each part into a 26 cm pan, lined with foil or baking paper. Bake each layer for 15 minutes at 180°C. Check with a toothpick if they are baked; if it comes out clean, they are ready!

2. Preparing the cream

In the meantime, we can take care of the delicious cream.

1. Cooking the yolks: In a heat-resistant bowl, combine the yolks with sugar and milk. Place the bowl over a double boiler and stir constantly until it thickens, about 10-15 minutes.

2. Hydrating the gelatin: In a glass, hydrate the gelatin in 50 ml of cold water for 10 minutes. Then, add the gelatin to the hot yolk cream and mix well.

3. Adding the chocolate: Once the cream has cooled slightly, add the melted and cooled dark chocolate, then the mascarpone and whipped cream. Gently mix until you achieve a smooth and airy cream.

3. Assembling the cake

Now comes the most enjoyable part: assembling the cake!

1. Soaking the layers: In a saucepan, combine water, sugar, and coconut liqueur. Boil for a few minutes, then let it cool. Soak each layer with this syrup to add moisture.

2. Filling the cake: Place the first layer on a platter, spread some cream on it, then repeat with the other layers. Finally, cover the cake with the remaining cream on the sides and top.

3. Decorating with ladyfingers: Stick the ladyfingers around the edge of the cake, using the cream to hold them in place.

4. Preparing the glaze

1. Melting the chocolate: In a small saucepan, melt the chocolate with the liquid cream over low heat, stirring constantly until it becomes a smooth glaze.

2. Glazing the cake: Once the glaze has cooled to room temperature, pour it over the cake, ensuring it covers the entire surface evenly.

3. Final decoration: You can create decorative shapes with white chocolate or add fresh fruits for a pleasant contrast of colors and flavors.

Practical tips

- Choose quality ingredients: Use good quality dark chocolate for an intense flavor. Chocolate with a cocoa content of 70% or more will work wonders.
- Personalize the cake: If you want to tweak the recipe a bit, you can add ground nuts to the batter or substitute the coconut liqueur with another type of liqueur, such as amaretto or rum.
- Storing the cake: The cake keeps well in the fridge for a few days, but it is best consumed on the first day after preparation.

Nutritional values

Each slice of cake (1/12 of the cake) contains approximately:
- Calories: 320
- Fat: 20 g
- Carbohydrates: 30 g
- Protein: 5 g

Frequently asked questions

1. Can I use white chocolate instead of dark chocolate?
Yes, you can use white chocolate in the recipe, but the taste will be sweeter. Make sure to adjust the amount of sugar according to your preferences.

2. How can I make the cake healthier?
You can reduce the amount of sugar and replace some of the flour with whole wheat flour. Additionally, you can use cream with a lower fat content.

3. Can I freeze the cake?
Yes, the cake can be frozen, but we recommend portioning it before freezing and not decorating it with glaze or ladyfingers before thawing.

Serving suggestions

Served alongside a cup of espresso or a glass of sweet wine, the chocolate and mascarpone cake becomes a true feast for the senses. You can also add vanilla ice cream or a berry sauce for a pleasant contrast.

Now that you have all this information, all that's left is to start cooking! I guarantee that this cake will quickly become your favorite and that of your loved ones. Enjoy!