Mint and mascarpone cake

Name: Mint and mascarpone cake
Ingredients: 3 eggs; 1 g salt; 75 g sugar; 100 g chocolate; 50 g butter; 75 g flour; 10 g baking powder; 200 ml whipping cream with at least 30% fat; 6 tablespoons mint syrup; 175 g mascarpone; 300 g milk chocolate; 150 ml milk

Dessert - Mint and mascarpone cake by Roberta N. - Recipia

The mint and mascarpone cake needs a chocolate glaze chilled for four hours, until it thickens. The chocolate cake layer and smooth mascarpone cream sit under a layer of glaze that sets in the fridge. I prefer to cut it cold, when the layers are firm. Preparation: 25 minutes. Cooking: 29 minutes. Resting: 12 hours and 45 minutes. Total time: 13 hours and 39 minutes. Servings: 8. Approximately 650 kcal and 9 g protein per serving.

Ingredients

For the cake layer

3 eggs
1 g salt
75 g sugar
100 g chocolate
50 g butter
75 g flour
10 g baking powder

For the cream

200 ml whipping cream with at least 30% fat
6 tablespoons mint syrup
175 g mascarpone

For the glaze

300 g milk chocolate
150 ml milk

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with 1 g of salt, then gradually add the sugar and beat until it dissolves. 2. Melt 100 g of chocolate with the butter over low heat for 4 minutes, stirring until smooth. Leave to cool for 15 minutes. 3. Mix the yolks with the cooled chocolate and butter. Gently fold the mixture into the egg whites, then add the flour and baking powder. Pour the batter into a 24 cm tin lined with baking paper. 4. Bake the cake layer at 180°C for 20 minutes, until the edges are browned. Leave it to cool in the oven for 30 minutes. 5. Whip the cold cream until it holds its shape on the whisk. Fold in the mint syrup and mascarpone, mixing briefly until you have a smooth cream. 6. Melt the 300 g of milk chocolate into the milk over low heat for 5 minutes, stirring until no lumps remain. Leave the glaze to cool for 4 hours, until it thickens. 7. Place the cake layer on a plate and spread the mint cream on top. Pour the cooled glaze over the cream and refrigerate the cake for at least 8 hours.

Notes

Keep the mascarpone and cream cold until you use them. Cream with at least 30% fat whips better than cream with less fat. Mint syrups can vary in intensity, and a very fragrant one will mask more of the chocolate flavour. I plan to make it the evening before the meal, so the glaze has time to set overnight. I cut it into thin slices and serve it with unsweetened coffee. Keep the cake covered in the fridge for up to 3 days. Once chilled, the glaze cuts more cleanly. For a less sweet taste, you can replace the milk chocolate in the glaze with 300 g of dark chocolate. The cake layer contains gluten, and the cake contains dairy and eggs.

Frequently asked questions

Why did the cake layer sink in the middle?

After adding the flour, mix only until you can no longer see any dry streaks. If the batter loses air at this stage, the cake layer may turn out denser.

What should I do if the glaze is still too runny?

Put it in the fridge for another 30 minutes and check again: it should run slowly off the spoon, not in a thin stream.

Can I bake the cake layer in a smaller tin?

Yes, a 22 cm tin will make it taller. Start checking it after 22 minutes, when the edges should be browned.

How can I tell when the cake layer is baked?

The surface should spring back gently when you press it with your finger, and the edges should pull away from the baking paper a little.