Dive into a chocolate paradise with this exquisite cake recipe.
Ingredients
- Wheat flour: 3/4 cup
- Potato starch: 1/4 cup
- Powdered sugar: 3/4 cup
- Dark chocolate: 100 grams
- Milk chocolate: 100 grams
- Heavy cream: 1/2 liter
- Mascarpone cheese: 500 grams
- Powdered sugar: 1 tablespoon
- Chocolate sprinkles: for decoration
- Marzipan roses: for decoration
- Tea: 1/2 with lemon
- Eggs: 5 large
Preparation
1. Sponge Cake:
- Beat the egg whites until stiff peaks form. Gradually add the sugar towards the end of beating, without stopping the beating process. Then add the egg yolks one by one while continuously mixing. Mix both flours, sift through a fine sieve, and gently combine with the egg mixture on very low mixer speed.
- Line the bottom of a 22 cm diameter cake tin with parchment paper (without greasing the sides of the form) and pour the batter into it. Bake in a preheated oven at 165°C for 30 minutes.
- Turn off the oven, leaving the door slightly ajar for about 15 minutes. Then let the cake cool completely in the oven.
2. Assembling the Cake:
- Separate the sides from the cake tin with a knife only when the cake is completely cold. Divide into layers only the next day.
3. Chocolate Cream:
- Melt the broken pieces of chocolate in a water bath, then mix with the mascarpone cheese while still warm. Beat the heavily chilled heavy cream until stiff peaks form, then gently fold into the chocolate and mascarpone mixture.
4. Assembly:
- Divide the sponge cake into three layers. Soak the first layer with cold tea with lemon, spread the chocolate cream on top. Cover with the second layer, which is also soaked, then spread the cream. Place the third layer on top, soak it, and spread the chocolate cream on top and on the sides of the cake. Decorate with chocolate sprinkles and marzipan roses.
