Heavenly chocolate mascarpone cake

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 400 g Dark chocolate coating
  • 125 g soft butter or margarine
  • 375 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 50 g Cornstarch
  • 150 g Flour
  • 1/2 package Baking Powder
  • 3 TABLESPOONS Milk
  • 250 g Mascarpone
  • 200 g Whipped cream
  • 7-10 Tbsp Grease

Directions

  1. 1

    Roughly chop 150 g of chocolate coating and melt over a warm water bath. Leave to cool. Cream fat, 100 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Separate the eggs. Stir egg yolks one after the other into the fat mass. Stir in chocolate coating.

  2. 2

    Mix starch, flour and baking powder. Sieve onto the chocolate mass and stir in briefly with the milk. Grease a springform pan (26 cm Ø) and spread half of the mixture into it. Beat the egg white until stiff, gradually adding 225 g sugar. Beat until the mixture is shiny and the sugar has dissolved. Spread half of the meringue slightly wavy on the filled sponge mixture, leaving a rim of approx. 2 cm all around. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) second shelf from the bottom for 20-25 minutes. Refrigerate the rest of the meringue, leave the dough to stand at room temperature. Remove the finished base from the mould. Wash the mould and bake a second base from the remaining dough and meringue. Let it cool down. Chop 250 g chocolate coating and melt over a warm water bath, let cool.

  3. 3

    Refrigerate the rest of the meringue, leave the dough to stand at room temperature. Remove the finished base from the mould. Wash the mould and bake a second base from the remaining dough and meringue. Let it cool down. Chop 250 g chocolate coating and melt over a warm water bath, let cool. Mix mascarpone and 50 g sugar. Stir in the chocolate coating. Whip cream until stiff and fold in. Spread the cream on a meringue base and spread. Place the second base on top and press down lightly. Chill for about 3 hours. Dust with icing sugar

  4. 4

    Stir in the chocolate coating. Whip cream until stiff and fold in. Spread the cream on a meringue base and spread. Place the second base on top and press down lightly. Chill for about 3 hours. Dust with icing sugar

  5. 5

    3 hours waiting time

Nutrition Facts

KCAL
460 kcal
CARBS
47 g
FATS
27 g
PROTEINS
5 g