Chocolate cake with biscuits and mascarpone

Name: Chocolate cake with biscuits and mascarpone
Ingredients: 4 eggs; 120 g sugar; 120 g flour; 5 g baking powder; 1 vial rum extract; 250 g mascarpone; 200 g chocolate; 200 ml water; 3 tablespoons sugar; 1 vial rum extract; 100 g chocolate biscuits; 100 g strawberry jelly; 30 g chocolate

Dessert - Chocolate cake with biscuits and mascarpone by Anabela L. - Recipia

Chocolate cake with biscuits and mascarpone, with a fluffy sponge and mascarpone cream, is usually served for birthdays and name days. The syrup-soaked sponge stays tender, while the chocolate biscuits and strawberry jelly add splashes of colour and different textures to the decoration. When it comes to the chocolate, I wait until it has cooled completely before mixing it with the mascarpone. Prep: 25 minutes. Cooking: 25 minutes. Resting: 60 minutes. Total time: 110 minutes. Servings: 8. Approximately 535 kcal and 9 g protein per serving.

Ingredients

For the sponge

4 eggs
120 g sugar
120 g flour
5 g baking powder
1 vial rum extract

For the cream

250 g mascarpone
200 g chocolate

For the syrup

200 ml water
3 tablespoons sugar
1 vial rum extract

For the decoration

100 g chocolate biscuits
100 g strawberry jelly
30 g chocolate

Preparation

1. Beat the eggs with the sugar for at least 15 minutes, until they become a thick foam. 2. Sift the flour and baking powder over the foam, add the rum extract and gently fold in with upward strokes. 3. Pour the mixture into a 22 cm round tin lined with baking paper. Bake in a preheated oven at 180°C for 20-25 minutes without opening the door. The sponge should be lightly browned. 4. Melt the chocolate over a bain-marie and leave it to cool completely. Beat the mascarpone until creamy, fold in the cooled chocolate and refrigerate the cream for 30 minutes. 5. Mix the water with the sugar and rum extract until the sugar dissolves. 6. Leave the sponge to cool completely, about 60 minutes, then cut it into two layers. Place the first layer on a serving plate and soak it with half the syrup, that is, 100 ml. Spread half the cream over the sponge. 7. Add the second layer, soak it with the remaining 100 ml of syrup and cover the cake with the reserved cream. Decorate with the biscuits, strawberry jelly and grated chocolate.

Notes

Keep covered in the fridge for up to 3 days. Leave it at room temperature for 15 minutes before cutting. The chocolate biscuits can be replaced with plain biscuits and 30 g of grated chocolate. The cake contains gluten, dairy and eggs. I followed Claudia's (Diaconta's) recipe for Maria Giulia's name day. My cream stayed soft because of the warm chocolate, then firmed up in the fridge, and my whipped cream wouldn't whip. In a wider tin, the sponge bakes faster, and soft biscuits soften when they sit next to the jelly. I serve it with black coffee.