John Myers
Chocolate, Cherry and Mascarpone Cake
The perfect chocolate, cherry and mascarpone cake recipe with a picture and simple step-by-step instructions.
- 3 M- Eggs
- 175 g Sugar
- 3 packet Vanilla sugar
- 75 g Flour
- 20 g Cocoa powder
- 1 teaspoon Baking powder
- 2 tbsp Kirsch
- 1 glass Sour cherries
- 35 g Food starch
- 4 sheet Gelatin white
- 200 g Dark chocolate
- 375 g Cream
- 500 g Mascarpone
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- Chocolate rolls homemade …
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- Roasted almond flakes
- Powdered sugar
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- 1 Shortcrust pastry base
- Cherry jam
- 1st tip: … when I prepare a shortcrust pastry, I always take a small part away and freeze it …… I then bake a base for cakes, so they stand better!
- Preheat the oven to 175 ° C. Separate the eggs, beat the egg whites with 3 tablespoons of water until stiff. 75 gr. Sugar and 1 Pä. Mix the vanilla sugar and let it trickle in slowly. Omit the egg yolks. Mix the flour, cocoa and baking powder, sieve onto the custard and carefully fold in. Fill a greased springform pan lined with baking paper with the batter and bake for approx. 25 minutes. remove the sponge cake and let cool on a wire rack. Hollow out the cooled sponge cake base up to a 1 cm thick rim + base and drizzle with kirsch.
- Brush the finished shortcrust pastry base with jam and place the sponge cake on top.
- Drain the cherries and collect the juice. Mix the starch and 6 tablespoons of juice. Bring the remaining juice to the boil with 25 g sugar, stir in the starch and let it boil briefly. Mix in the cherries and let cool down a bit, then spread on the hollowed-out base.
- Soak the gelatine, chop the chocolate and crumble the biscuit pieces from the hollowing out. Whip 250 g of cream until stiff and chill. Mix the mascarpone, 75 g sugar and the rest of the vanilla sugar. Squeeze out the gelatine, dissolve it and mix it with 3 tablespoons of mascarpone cream, then stir into the rest of the cream. Fold in the chocolate pieces, biscuit crumbs and cream and place on top of the cherries as a dome. Chill the cake for at least 4 hours.
- Remainder Whip the cream until stiff and brush the edge of the cake with it, decorate with almonds and chocolate rolls. Sprinkle with powdered sugar before serving.
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