Chocolate Mascarpone Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 200 g flour
- 1 pinch (s) salt
- 50 grams sugar
- 1 egg (s)
- 100 g butter
- 1 teaspoon Baking powder
For the cream:
- 500 g mascarpone
- 2 egg (s)
- 100 ml cream
- 2 tablespoon cocoa powder
- 100 g suar
- 1 packet vanilla sugar
For covering:
- 200 g dark chocolate
- 50 ml cream
Print Recipe
Pin Recipe Instructions
- Put all ingredients for the base in a bowl and knead with your hands to form a smooth dough. Wrap the dough in foil and let it rest for 30 minutes in the refrigerator. Line a springform pan with baking paper and spread the batter on top. Pull up a small edge.
- Put the eggs, cream, mascarpone, cocoa, sugar and vanilla sugar in a bowl and stir with the hand mixer. Pour the mixture onto the bottom of the tin and smooth it out.
- Bake in the oven preheated to 170 ° C on top / bottom heat for approx. 60 minutes. Cover after 45 minutes if necessary.
- Take the finished cake out of the oven and let it cool down in the pan. Take the cake out of the mold and place it on a cake plate.
- Melt the chocolate and cream in a double boiler, stir and spread over the top of the cake.
- Makes 12 pieces
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