Chocolate Cake with Mascarpone
Recipe by Bulgarian chef Tanyo Shishkov. Difficulty 3/5. Pairs with coffee.
⏱️ Prep: 60 min
Ingredients
| 300 г | crushed biscuits |
| 300 мл | cooking cream |
| 250 г | mascarpone |
| 100 г | sugar |
| 50 г | butter |
| 150 г | biscuits with chocolate chips |
| 50 г | raw hazelnuts |
| 75 г | crushed couverture (for the ganache) |
| 50 мл | cooking cream (for the ganache) |
| 10 г | butter (for the ganache) |
| 40 г | raspberries for decoration |
Instructions
- In a blender grind the biscuits and hazelnuts to very fine crumbs, then bind them with the melted butter until you get a bread-like dough. Line the bottom of a springform pan about 30 cm in diameter with baking paper. Spread the dough evenly in the pan and bake for 10 minutes in an oven preheated to 180°C.
- Meanwhile, melt the chocolate over a water bath and let it cool slightly. Whip the chilled cream with the sugar to a fluffy peak and, using a wooden or silicone spatula, fold it into the melted chocolate. To the resulting mixture add the mascarpone and the cream cheese, which you have left out for about an hour to soften at room temperature. Stir well and spread the finished mixture evenly over the baked base. Refrigerate for a minimum of 12 hours to cool.
- Once the cake has set, prepare the ganache. Heat the cream and melt in it the couverture and the butter. Stir until you get a homogeneous mixture, then pour it over the cake and leave to cool for at least another five hours. Finally remove the sides of the springform pan and decorate with the raspberries.
— Tanyo Shishkov