Christmas chocolate mascarpone dome cake

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 150 g + 1 tablespoon of sugar
  • 3 packages Vanillin sugar
  • 75 g Flour
  • 20 g Cocoa powder
  • 1 heaped Tsp baking powder
  • 2-3 TABLESPOONS cherry brandy
  • 1 glass (720 ml) Sour cherries
  • 35 g Cornstarch
  • 4 sheets white gelatine
  • 2 (100 g each) Dark chocolate bars
  • 375 g Whipped cream
  • 500 g Mascarpone
  • 3-4 Tbsp Milk
  • 100 g Dark chocolate coating
  • 40-50 g flaked almonds
  • 1 TEASPOON Icing sugar for dusting

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, finally adding 75 g sugar and 1 sachet of vanilla sugar. Add the egg yolks one after the other and fold in. Mix flour, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes. Let the sponge cake cool down on a cake rack and remove from the tin. Hollow out the sponge cake to a rim and base of approx. 1 cm width.

  2. 2

    Drizzle the base with cherry brandy. Drain the cherries and collect the juice. Stir starch with 6 tablespoons of cherry juice until smooth. Boil up the rest of the cherry juice and 1 tablespoon of sugar. Stir cornflour into the boiling juice and bring to the boil again while stirring. Fold in the cherries. Put compote into the hollowed out sponge cake and smooth it down. Let it cool down. Soak gelatine in cold water. Roughly chop the chocolate. Crumble the sponge cake pieces. Whip 250 g cream until stiff and chill. Mix mascarpone, 75 g sugar and 2 packets of vanilla sugar briefly. Squeeze the gelatine, dissolve and mix with milk. Add gelatine to the cream while stirring. Then fold in chocolate, sponge crumbs and cream. Spread the cream on the compote in a dome-shaped manner and smooth it down.

  3. 3

    Roughly chop the chocolate. Crumble the sponge cake pieces. Whip 250 g cream until stiff and chill. Mix mascarpone, 75 g sugar and 2 packets of vanilla sugar briefly. Squeeze the gelatine, dissolve and mix with milk. Add gelatine to the cream while stirring. Then fold in chocolate, sponge crumbs and cream. Spread the cream on the compote in a dome-shaped manner and smooth it down. Chill the cake for at least 4 hours, preferably overnight. Coarsely chop the chocolate coating and melt it on a hot water bath. Spread the couverture thinly on a marble or porcelain board and chill. Then push it into thin rolls with a spatula. Place in a cold place. Roast the almonds in a pan without fat, take them out and let them cool down. Whip 125 g cream until stiff. Spread cream on the edges of the cake, sprinkle with almond flakes and decorate with chocolate rolls. Serve dusted with icing sugar

  4. 4

    Chill the cake for at least 4 hours, preferably overnight. Coarsely chop the chocolate coating and melt it on a hot water bath. Spread the couverture thinly on a marble or porcelain board and chill. Then push it into thin rolls with a spatula. Place in a cold place. Roast the almonds in a pan without fat, take them out and let them cool down. Whip 125 g cream until stiff. Spread cream on the edges of the cake, sprinkle with almond flakes and decorate with chocolate rolls. Serve dusted with icing sugar

  5. 5

    waiting time approx. 6 hours

Nutrition Facts

KCAL
420 kcal
CARBS
34 g
FATS
28 g
PROTEINS
6 g