An ultra delicious dessert but without butter: the Chocolate mascarpone cake ! Melt-in-the-mouth and very tasty, it can be prepared in just a few minutes with simple ingredients. A recipe that will delight all chocolate fans!
What you will like with this chocolate mascarpone cake
- flavors : a delicious chocolate taste! It is not too strong in cocoa and is suitable for everyone.
- texture : both firm on the outside, like a flan, and soft on the inside. The texture varies depending on the temperature at which it is tasted.
- difficulty level : very easy ! This chocolate mascarpone cake can be prepared quickly, without complicated equipment. It is cooked in a round springform mold which is very practical for unmolding.
Ingredient details
- chocolate : I use dark pastry chocolate with 52% cocoa, so that the result is not too intense in taste. If you opt for stronger chocolate, be sure to increase the dose of sugar to achieve balance.
- mascarpone : it replaces butter in this chocolate mascarpone cake. Less fatty, but just as delicious!
- sucre : I mix classic white sugar and brown sugar for a melting texture inside. The brown sugar adds an extra flavor, which combines wonderfully with the chocolate.
- eggs : take medium-sized eggs (around 50g each)
- all-purpose flour : you will see in the list of ingredients, I add little (and no yeast) but this is voluntary in order to keep the melting effect created by the eggs.
How to make a chocolate mascarpone cake?
- We do to melt chocolate
- On relaxes mascarpone
- On mixed chocolate & mascarpone
- On whipped eggs, sugar, salt and vanilla
- On adds the chocolate mixture
- On incorporates flour
- On bake !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making your chocolate mascarpone cake a success
- bring your eggs to room temperature : if they come out of the refrigerator, put them in a bowl with hot water for 10 minutes. Eggs at room temperature, rather than cold, are easier to beat, and give a better texture to your cakes.
- do not over-whisk the dough once the flour is added : this allows you to optimize the texture of your cake (and this applies to all cakes).
- avoid overcooking this chocolate mascarpone cake : if you want a semi-cooked result like in my photos, the center of the cake must be jiggly, like a flan coming out of the oven.
How to store chocolate mascarpone cake?
To keep the ultra melting effect of this chocolate mascarpone cake, you can keep it at room temperature 1 day (if it is not eaten by then!). For a slightly denser result, but also easier to cut, I advise you to keep it in an airtight container. in the fridge up to 3 days.
Other recipes to try
If you like chocolate recipes, I advise you to take a look at these other recipes from the blog:
- Zucchini chocolate cake + ganache
- Chocolate soufflé
- Royal Chocolate
- Very moist marble cake
- No-Bake Chocolate Cheesecake
- Chocolate cupcakes
If you make this chocolate mascarpone cake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!
Chocolate Mascarpone Fondant Cake
We love this very soft chocolate mascarpone cake... Without butter, but terribly delicious!
Yield: 6 people
Ingredients:
- 200 g dark chocolate pastry 52% cocoa
- 250 g mascarpone
- 4 medium eggs at room temperature
- 35 g granulated sugar
- 20 g light brown sugar
- 0,5 tsp salt
- 1 tsp vanilla extract
- 35 g all-purpose flour
- Bitter cocoa for decoration
Instructions:
- Preheat the oven to 150° traditional heat. Grease a 20cm round springform mold and line the base with baking paper.
- Cut the chocolate into pieces and melt in a bain-marie or microwave.
- In a container, relax the mascarpone with a whisk/beater.
- Pour the melted chocolate into the mascarpone then whisk to combine.
- In another container, beat the eggs with the two sugars, the salt and the vanilla until you obtain a pale and foamy mixture (approximately 4 min.). Using a mixer is easier.
- Incorporate the chocolate/mascarpone mixture then beat again.
- Finish by adding the sifted flour. Mix just enough to no longer see the flour, nothing more.
- Pour the batter into the mold. Bake for 25-28 minutes (this varies depending on the oven). The center must remain trembling to have a melting texture when tasting. Sprinkle with bitter cocoa before enjoying.
Notes:
This chocolate mascarpone cake can be stored either at room temperature (1 day) to keep its very melting effect, or in the refrigerator (3 days) it will become a little denser but easier to cut.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
Anne
Tested and approved (twice), we love this cake! Very simple to make, and a treat. THANKS !
Lilie bakery
Thank you very much Anne! So happy that you like it so much :) See you soon
Patrick
Hello,
Very pretty cake once again. Is it possible to freeze it in your opinion?
Thank you for sharing recipes that are always very well explained and delicious.
Lilie bakery
Hello Patrick, thank you! It is indeed possible to freeze chocolate cakes but here I fear that you will lose the melting side you are looking for. It is better to do it the day before or on the big day without freezing (following the cooking instructions) See you soon :)
Celia
Hello, could you tell me the quantities or by how much to multiply for a 26cm short mold?
Thank you very much
Lilie bakery
Hello Célia, if you want to modify the recipe (change the size of the mold), you must calculate the volume for your 26cm cake: 1/ calculate the volume of my mold (pi x radius x radius) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. See you soon :)