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Chocolate, Cherry and Mascarpone Cake

5 from 7 votes
Course Dinner
Cuisine European
Servings 12 people
Calories 339 kcal

Ingredients
 

  • 3 medium Eggs
  • 175 g Sugar
  • 3 packet Vanilla sugar
  • 75 g Flour
  • 20 g Cocoa powder
  • 1 tsp 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
  • -
  • Chocolate rolls homemade ...
  • -
  • Roasted almond flakes
  • Powdered sugar
  • -
  • 1 Shortcrust pastry base
  • Cherry jam

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 339kcalCarbohydrates: 27.3gProtein: 5.6gFat: 22.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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