A soft and moist chocolate cake layered with a smooth mascarpone and cocoa cream, finished with a glossy dark chocolate glaze. This delicate dessert balances rich chocolate flavors with creamy textures, perfect for any special occasion.
Ingredients extracted via AI
3 egg white1 štipka salt0.5 ČL lemon juice75 g sugar3 egg yolk70 g plain flour20 g cocoa powder30 g milk30 g vegetable oil250 g mascarpone cheese300 ml whipping cream40 g powdered sugar120 g chocolate30 g cocoa powder60 g sugar100 ml water75 ml whipping cream3 g gelatin2 ČL gelatin powder70 g dark chocolate
Procedure generated via AI
Separate 3 egg whites and whisk with a pinch of salt and ½ teaspoon of lemon juice until foamy.
Gradually add 75 g sugar while continuing to whisk.
Add 3 egg yolks and mix at the lowest speed just until combined.
Sift 70 g plain flour in two portions and gently fold into the batter.
Mix 20 g cocoa powder with 30 g milk and 30 g vegetable oil until smooth.
Add a small amount of the batter to the cocoa mixture and stir well.
Carefully combine all the mixture, avoiding overmixing.
Pour the batter into a 15 cm (6-inch) cake pan, tap the pan lightly, and bake in a preheated oven at 160 °C (320 °F) for 40 to 45 minutes.
Immediately after baking, invert the cake, remove the parchment paper, and let it cool completely.
Soften 250 g mascarpone cheese, then add 300 ml whipping cream, 30 g cocoa powder, and 40 g powdered sugar. Stir until the mixture is smooth and well combined.