Classic is best, especially when served in such a delightful manner. Impress the celebrant with an unparalleled chocolate cake with mascarpone cream.
Ingredients
- Cake Tin Diameter 30 cm:
- Cocoa powder: 3 tablespoons
- Eggs: 8 pieces
- Sugar: 1 cup
- Wheat flour: 8 tablespoons
- Baking powder: 2 teaspoons
- Oil: 2 tablespoons
Cream
- Mascarpone cheese: 500 grams
- 30% cream: 500 milliliters
- Pork gelatin: 2 teaspoons
- Powdered sugar: 1/2 cup
Additionally
- 80% chocolate: 1 bar
Preparation
Cake Preparation:
Separate egg whites and beat until stiff peaks form, gradually adding sugar. Add one yolk at a time to the beaten egg whites, continuously beating on the lowest speed of the mixer. Add 2 tablespoons of oil and continue beating until the ingredients are combined. Combine flour with cocoa powder and baking powder. Mix the egg mixture with the flour, but gently, using a spatula, to prevent the foam from collapsing. Line the bottom of the cake tin with parchment paper and pour in the sponge cake batter. Bake for about 40 minutes at 180 degrees Celsius.
Cool the baked cake and cut into 3 layers.
Cream Preparation:
Mix mascarpone cheese with powdered sugar. Soak gelatin in 2 tablespoons of hot water, mix well, and let it cool. Beat the well-chilled cream until stiff peaks form, then combine with mascarpone cheese, adding the cooled gelatin at the end.
You can soak the sponge layers with brewed coffee. Spread the cream between the layers of the cake. Coat the top and sides of the cake with melted chocolate in a water bath. Decorate as desired.
