Chocolate Rondo Cake with Mascarpone Cream

5 from 2 votes
Total Time 4 hrs
Course Dinner
Cuisine European
Servings 12 people
Calories 399 kcal



  • 3 Eggs
  • 300 g Extra fine sugar
  • 20 g Bourbon vanilla sugar
  • 300 g Butter
  • 250 g Sifted flour
  • 50 g Food starch
  • 1 tsp Baking powder
  • 2 tbsp Cocoa powder
  • 2 tsp Chilli flakes
  • 1 pinch Salt

Cream (+ filling)

  • 150 g Extra fine sugar
  • 1 packet Confectionery, Rond noir from Ferrero
  • 500 g Mascarpone
  • 2 tbsp Cocoa powder
  • 3 tbsp Strong espresso cold
  • 200 ml Whipped cream stiff
  • 1 packet Cream stiffener
  • 20 g Bourbon vanilla sugar
  • 2 tbsp Chocolate flakes brown
  • 3 tbsp Nutella
  • 3 tbsp Chocolate leaves white
  • 20 g Powdered sugar


Tip 😉

  • ! All ingredients should be at room temperature!

Egg whites (dough preparation):

  • Separate the egg white from the egg yolk and stir in a tall container with 1 tbsp sugar to form egg whites. Tip: The vessel should not be made of plastic, as this is never complete. are fat free. This will prevent the egg whites from setting properly.

Cake filling:

  • Unpack the Rond Noir and cut in half. It is best to set the cut to 2/3, otherwise you will hit the nut inside. When 7 half balls are ready, chop the rest in a bowl and set aside.


  • Add the egg yolks, the sugar and vanilla sugar, beat until frothy, add the softened butter (keep 10g for the baking pan) in the bowl and continue to stir until frothy. Now sift the flour, cornstarch with baking powder over it, add cocoa and the chilli flakes. Mix everything to a homogeneous mass (approx. 5 min.). Finally, fold in the ice cream mass with a curler (fork also works). Please don't stir anymore! Bake everything in a round springform pan (D = 25cm) at 175 ° C (preheated) in the oven, on the middle rack, for approx. 35 minutes. After baking, divide the cake in the upper third, cut a little all around the edge with a knife, then insert a string into the cut edge and pull the two loose ends hanging out crosswise. If you don't have a thread at hand, you can try your luck with a long knife (min. 27 cm). Turn the cake topper to cool. Hollow out the cake base with a teaspoon approx. 1 cm deep (leave an approx. 1 cm thick rim on the side) and add the crumbs to the bowl with the crumbled Rond Noir and mix with the chocolate flakes.

Tip 😉

  • Pierce the cake with a wooden stick, if no dough sticks, the cake is ready.


  • Beat the cream with the whipped cream and set aside. Mix the mascarpone, sugar, cocoa and espresso together. Carefully fold in the Nutella and whipped cream.

Cake finish:

  • Brush the hollowed-out base and the inside of the lid with the cream and sprinkle with the Rond Noir cake crumb mixture (keep the rest for the decoration!). Now put the lid on the floor (turn with a little swing). Now spread the rest of the cream on the cake, please don't forget the sides.


  • 6 Position half a Rond Noir evenly on the edge. Sprinkle the white chocolate flakes on the empty spaces. Sprinkle the rest of the Rond Noir cake crumb mixture in the middle, dust with powdered sugar and place the seventh hemisphere on top.

Tip 😉

  • Chill the cake in the refrigerator for at least 2 hours.
  • Gregcheck wishes you a great success and I'm looking forward to your comments.


Serving: 100gCalories: 399kcalCarbohydrates: 39.5gProtein: 3.4gFat: 25.3g
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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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