Raspberry mascarpone cake with chocolate icing

Sheila Zhang
very easy
3 4
A successful combination: between dark chocolate glaze and chocolate dough, the soft mascarpone cream
90 mins
240 mins


Servings: 16
  • 75 g Dark chocolate
  • 125 g Dark chocolate
  • 7 Eggs (Gr. M)
  • 100 g Sugar
  • 125 g Sugar
  • 250 g Mascarpone
  • 350 g Edible quark (20 % fat)
  • 1 pck. Vanilla sugar
  • 7-10 Tbsp Salt
  • 1-2 TABLESPOONS Lemon juice
  • 25 g Cornstarch
  • 125 g soft butter
  • 150 g Flour
  • 2 teaspoons, yesterday. Baking Powder
  • 1 TABLESPOON Cocoa
  • 7-10 Tbsp Grease
  • 200 g frozen raspberries
  • 125 g Whipped cream
  • 10 g Coconut oil (e.g. palm oil)
  • 2 TABLESPOONS Chocolate shavings


  1. 1

    For the chocolate dough, divide 75 g chocolate into pieces and melt in a hot water bath. Let it cool down a little.

  2. 2

    Separate 4 eggs for the cheese mixture. Beat the 4 egg whites until stiff, adding 100 g sugar. Mix mascarpone, quark and 4 egg yolks with vanilla sugar, 1 pinch of salt and lemon juice. Stir in the starch. Fold the beaten egg white into the quark mixture.

  3. 3

    For the chocolate dough, whisk butter, 125 g sugar and 1 pinch of salt until creamy. Stir in 3 eggs one by one. Mix flour, baking powder and cocoa and stir into the egg mixture in portions. Stir in liquid chocolate.

  4. 4

    Spread the chocolate dough into a greased springform pan (26 cm Ø). Approx. 1⁄4 Spread cheese mixture on top and sprinkle with raspberries. Spread the remaining cheese mixture evenly on the raspberries. Bake the cake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 45 minutes. Leave to cool in the slightly open oven for approx. 1 hour. Take out and let cool completely.

  5. 5

    Heat cream for the glaze. Cut 125 g chocolate into pieces. Melt in the cream with coconut oil. Leave to cool at lukewarm. Remove the cake from the mould and cover it completely with the icing. Let it dry. Serve sprinkled with chocolate shavings.

  6. 6

    To prevent the fruit from colouring, sprinkle the frozen raspberries on the cheese mixture. So they do not sap out.

  7. 7

    That way there's no cracks: After half the baking time, take the cake out of the oven, make a 1 cm deep cut all around between the cheese mixture and the edge of the mould or short pastry and then finish baking.

  8. 8

    Stay in shape: After baking, leave the cake to cool for about 1 hour in the open oven when switched off. Then the cake will not collapse so much.

  9. 9

    Ready to serve: To cut the cheese, the cheese mixture must be very firm. Place the cake in the mould, preferably on a grid, and let it cool completely. This can take up to 7 hours depending on the height.

Nutrition Facts

390 kcal
32 g
24 g
9 g