How To Cook Chocolate Cake With Mascarpone And Baileys Cream - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Chocolate Cake With Mascarpone And Baileys Cream - Recipe

Learn how to cook "Chocolate cake with Mascarpone and Baileys cream". Delicious recipe.

Necessary products

For sponge cake:

6 eggs (medium size)
75 grams of powdered sugar
150 grams of dark chocolate
25 grams of starch
30 grams of cocoa
pinch of salt

For cream:

450 grams of dark chocolate
300 milliliters of liquid cream
250 grams of mascarpone cheese
180 milliliters of Baileys liqueur

For sprinkling:

1 tablespoon cocoa powder

Method of preparation :

Pandishpana

Melt the chocolate, leave it to cool. Separate the yolks and whites of the eggs.

Beat the egg whites with a pinch of salt to a stiff foam, and the yolks - together with the powdered sugar until white and until the mass increases in volume and a creamy consistency is obtained.

Mix the cocoa and starch, sift them into the bowl with the yolks and mix gently with a spatula, your movements should be from top to bottom. Add the melted chocolate and stir again.

Then twice put the egg white foam in the chocolate mass, stirring again from top to bottom gently but vigorously.

Grease with butter and sprinkle with flour the bottom of a cake tin with a diameter of 26 centimeters (you can cover with a sheet of parchment paper) and pour the dough into it. Flatten it and bake in a preheated 160 degree oven. It takes 15-17 minutes, and you can check the readiness using a toothpick.

Remove the marshmallows on a wire rack and while it cools, make the cream for the cake.

Creams

Finely chop the chocolate, put it in a bowl and pour the hot cream over it, which you should not allow to boil. Stir until the chocolate is completely melted and then wait for it to cool.

Once this is done, add the mascarpone, stirring with an egg whisk. It is important not to break, but to stir vigorously. Then cover the dish with plastic wrap and store in the refrigerator for 2 hours.

When you take out the cooled cream, pour the liqueur into it and beat until it lightens and the consistency becomes airy (do not beat for too long).

Put the sponge cake in the form, place the ring and cover the base with cream. Flatten the layer and store in the refrigerator for at least 3 hours (maybe overnight).

Before serving the cake, sprinkle it with cocoa powder.

How To Cook Chocolate Cake With Mascarpone And Baileys Cream - Recipe

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