Chocolate cake with mascarpone
A no-bake-style chocolate mascarpone cake on a baked biscuit-hazelnut base, topped with chocolate ganache and raspberries.
⏱️ Prep: 60 min
Ingredients
| 300 g | natural couverture |
| 300 ml | cooking cream |
| 250 g | mascarpone |
| 100 g | sugar |
| 50 g | butter |
| 150 g | biscuits with chocolate chips |
| 50 g | raw hazelnuts |
| 75 g | natural couverture (ganache) |
| 50 ml | cooking cream (ganache) |
| 10 g | butter (ganache) |
| 40 g | raspberries, for decoration |
Instructions
Preparation time: 60 min. Additional information: + chilling.
- In a blender grind the biscuits and hazelnuts to very fine crumbs, then mix them with the melted butter until you get a sticky dough. Place baking paper on the bottom of a springform pan about 30 cm in diameter with removable sides. Spread the dough evenly in the pan and bake for 10 minutes in an oven preheated to 180°C.
- Meanwhile melt the chocolate in a water bath and let it cool slightly. Whip the chilled cream with the sugar until fluffy and, using a wooden or silicone spatula, add it to the melted chocolate. To the resulting mixture add the mascarpone and the cream cheese, which you have left to soften at room temperature for about an hour beforehand. Stir well and spread the finished mixture evenly over the baked base. Leave in the refrigerator for at least 12 hours to chill.
- Once the cake has set, prepare the ganache. To do this, heat the cream and melt the couverture and the butter in it. Stir until you get a smooth mixture, then pour it over the cake and leave to cool for at least another five hours. Finally remove the sides of the baking pan and decorate with the raspberries.
How to serve: Serve the cake cut into thin slices and decorated with fresh fruit.