Chocolate cake dessert

Chocolate cake with mascarpone cream - a delight for all lovers of rich and decadent desserts. This chocolate cake is so chocolatey that every bite will take you on a little cloud of happiness. Whether you're celebrating a special occasion or simply want to indulge yourself, this recipe will surely become a favorite.

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 1 hour and 20 minutes (including cooling time)
Number of servings: 10

Necessary ingredients:

*Base:*
- 150 g dark chocolate (70% cocoa for an intense flavor)
- 200 g butter (make sure it's soft for easy incorporation)
- 150 g sugar
- 5 eggs (separate the whites from the yolks)
- 200 g flour
- 1 teaspoon baking powder (about 10 g)
- 3 tablespoons cocoa powder (for a deeper chocolate flavor)
- Vanilla extract (a few drops for flavor)

*Cream:*
- 250 g dark chocolate
- 250 g mascarpone (make sure it's at room temperature for a creamier texture)
- 100 ml liquid cream
- 2 tablespoons almond liqueur (optional, but adds a sophisticated touch)

*Glaze:*
- 100 g milk chocolate
- 100 ml liquid cream

Step by step for a perfect cake:

1. Preparing the base
- Start by preheating the oven to 180 degrees Celsius. This step is essential to ensure even baking of the cake.
- In a large bowl, add the soft butter and sugar. Mix vigorously with a mixer until you achieve a fluffy cream, about 5 minutes. Adding the vanilla extract will enhance the flavor.
- Melt the dark chocolate in a double boiler or microwave, being careful not to burn it. Add the melted chocolate to the butter and sugar mixture, mixing continuously.
- Incorporate the yolks one at a time, mixing well after each addition to obtain a homogeneous mixture.
- In another bowl, mix the flour, baking powder, and cocoa powder. Add this mixture to the chocolate mixture, stirring with a spatula until well combined.

2. Beating the egg whites
- Start beating the egg whites with a pinch of salt. When they become foamy, gradually add the remaining sugar, continuing to beat until you achieve a firm meringue.
- Carefully fold the beaten egg whites into the chocolate mixture, using gentle up-and-down movements to maintain the air in the egg whites.

3. Baking
- Pour the mixture into a 20x20 cm baking pan lined with parchment paper, and level the surface.
- Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the base to cool completely in the pan.

4. Preparing the cream
- Meanwhile, melt the dark chocolate together with the liquid cream, then let it cool to room temperature.
- Once cooled, add the mascarpone and almond liqueur, mixing well to obtain a smooth and homogeneous cream.

5. Glazing
- In a small saucepan, melt the milk chocolate together with the liquid cream. When the mixture reaches a boil, remove it from the heat and let it cool, then mix well.

6. Assembling the cake
- Once the base has cooled, cut it into two equal parts. Place the first half in the pan you baked it in, lined with plastic wrap.
- Spread the chocolate cream evenly over the first half of the base, then cover with the second half of the base.
- Cover the cake with plastic wrap and refrigerate for a few hours, preferably overnight, so that the flavors blend perfectly.

7. Serving
- Turn the cake onto a platter, then pour the chocolate glaze over the top, letting it drip down the sides for a dramatic effect.
- Decorate the cake as desired - you can add grated chocolate, nuts, or fresh berries for a contrast of color and texture.

Useful tips:
- Make sure all ingredients are at room temperature to achieve a homogeneous mixture.
- You can replace the almond liqueur with almond extract or omit this ingredient if you prefer an alcohol-free cake.
- If you want a less sweet cake, you can use chocolate with a higher cocoa percentage for the base and cream.

Nutritional benefits:
This chocolate cake is rich in antioxidants due to the dark chocolate, which can help improve heart health. Additionally, the mascarpone adds calcium and protein, contributing to a balanced diet, in moderation, of course!

Frequently asked questions:
1. What can I do if I don't have mascarpone?
- You can use fine cottage cheese or a combination of cottage cheese with thick sour cream for a similar result.

2. How can I keep the cake fresh for a longer time?
- This cake keeps well in the refrigerator, covered, and can be consumed for 3-4 days.

3. Can I freeze the cake?
- Yes, you can freeze the cake! Make sure to wrap it well in plastic wrap and then in aluminum foil. When thawing, let it come to room temperature to preserve the texture.

This chocolate cake with mascarpone cream will bring a smile to the face of anyone who tastes it. Whether you serve it at a party or enjoy it with a cup of coffee, it's impossible not to fall in love with it! Enjoy your meal!