Best Mascapone Chocolate Cake Recipes
FLOURLESS HAZELNUT MASCAPONE CHOCOLATE CAKE (GLUTEN-FREE)
It gets more moist and tastes better if you make the cake on the day before, wrap with plastic wrap and store at room temperature overnight. For heart shape dusting, draw a big heart on a piece of parchment paper using a pencil and cut the heart out. Place the heart in the center of the baked cake and dust cocoa powder around it. Discard the heart paper and place the remaining paper on the cake aligning with the heart shape. Dust powdered sugar to create a white heart in the center.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h30m
Yield 1 9 inch cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- If you are using whole hazelnuts, preheat the oven or oven toaster to 350ºF/180ºC. If you are using hazelnut meal, skip to step 4.
- Toast the whole hazelnuts for about 10 minutes until fragrant. Set aside and cool.
- Place the cooled hazelnuts in a food processor and grind to make hazelnut meal. Do not over-process. If you do, it will turn into nut butter.
- In a small pan, melt butter and chocolate under very low heat.
- Preheat oven to 350ºF/180ºC. Spray oil inside a 9-inch springform pan.
- In a bowl, beat mascapone cheese until creamy. Add sugar and beat again.
- Add eggs and beat until creamy.
- Add the chocolate mixture, vanilla and liquor (if using) and mix well.
- Add hazelnut meal, salt, and cinnamon and mix well.
- Bake for about 40 - 45 minutes. Set aside and cool.
- When the cake is cooked, remove the pan and place the cake on a cake plate.
- Dust cocoa powder and powdered sugar using a stencil (see note above).
- Infuse love and serve with whipped cream and/or ice cream if desired.
MASCAPONE CHOCOLATE CAKE
A delicious sponge cake with a mascapone cheese filling!
Provided by rosebraisby
Time 40m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Cream the butter with the sugar until it's light and fluffy and then beat in the eggs.
- Sift the flour and salt together and fold into the egg mixture.
- Grease the cake tin and pour the mixture into it. Bake in the centre of the oven until golden and risen. When cooked take the cake out of the tin and leave to cool.
- Whilst the cake is cooling melt the white chocolate and place in a bowl with the marscapone cheese. Mix well.
- Place the mixture evenly on the sponge cake then add the raspberries and drizzle on the chocolate
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