Chocolate Cake with Mascarpone
Baking and Desserts • Chechen
Description
Chocolate cake with mascarpone
Ingredients
- 70% Dark Chocolate 5 oz
- Butter 5 oz
- Chicken Egg 5 pieces
- Wheat Flour 5 oz
- Mascarpone Cheese Unagrande 20 oz
- Vanilla extract 1 tablespoon
- Baking Powder 1 tablespoon
- Sugar 5 oz
- Red Currant 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Sift the flour with the baking powder.
Step 2
Melt the cubed butter and broken chocolate in a double boiler until smooth and well combined. Stir and let cool slightly.
Step 3
In a mixer, beat three eggs and 150 grams of sugar at high speed until fluffy and white — the mixture should increase in volume several times.
Step 4
Then reduce the speed to medium and gradually pour in the warm chocolate mixture in a thin stream. Finally, switch the mixer to the lowest speed and add the flour with baking powder, one tablespoon at a time. Once the mixture is smooth and uniform, turn off the mixer.
Step 5
In another bowl, whip the mascarpone with the remaining eggs, sugar, and vanilla extract.
Step 6
Grease a springform pan with butter and dust with flour. Layer the bottom with three layers: half of the chocolate mixture, the mascarpone filling, and then another layer of chocolate. Smooth the surface of each layer before adding the next. To create a marbled pattern, swirl with a fork in a circular motion.
Step 7
Place the dish in the oven for one hour. Check for doneness with a toothpick: it should go in smoothly and come out dry. Let the finished pie cool, remove it from the dish, and dust the surface with powdered sugar.
Step 8
Garnish the pie with fresh berries and serve. Store at room temperature.
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