CHOCOLATE CAKE WITH MASCARPONE RECIPES

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WARM CHOCOLATE CAKES WITH MASCARPONE CREAM RECIPE - HOSEA ...



Warm Chocolate Cakes with Mascarpone Cream Recipe - Hosea ... image

In his riff on Black Forest cake, a favorite dessert of his father's, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred.Plus: Top Chef More Great Chocolate Desserts

Provided by Hosea Rosenberg

Total Time 30 minutes

Yield 6

Number Of Ingredients 12

8 ounces bittersweet chocolate, chopped, plus shavings for garnish (optional)
1 1/2 sticks (6 ounces) unsalted butter
3 large eggs, plus 3 large egg yolks, at room temperature
1/2 cup sugar
1/4 cup cake flour
1/2 cup heavy cream
1/2 vanilla bean, split and seeds scraped
2 tablespoons light brown sugar
1/2 teaspoon finely grated lemon zest
1 cup mascarpone (8 ounces)
1 teaspoon fresh lemon juice
About 1/2 cup brandied cherries or kirsch-soaked sour cherries

Steps:

  • Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
  • In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
  • Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
  • In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
  • Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

CHOCOLATE BERRIES CAKE WITH MASCARPONE RECIPE - FOOD.COM



Chocolate Berries Cake With Mascarpone Recipe - Food.com image

I’ve prepared this fresh and moist cake many times adapting the ingredients to what is available. I hope you will like it as we do.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 16

120 g butter (4 ounces)
100 g sugar (3 1/3 ounces)
1/2 teaspoon vanilla
1 pinch salt
3 eggs
180 g flour (6 ounces)
1/2 teaspoon baking powder
1 tablespoon cocoa powder
250 g mascarpone (6 ounces)
125 g Quark (4 ounces) or 125 g cream cheese (4 ounces)
75 g sugar (2 1/2 ounces)
1 tablespoon lemon juice
450 g mix berries (raspberries, strawberries, blackberries, blueberries or other berries, 15 ounces)
10 g glaze, powder for tarts if possible red (0.35 ounces)
1 cup water (or as described on the jelly package)
2 tablespoons sugar (optional, if possible from berries or pomegranate) or syrup (optional, if possible from berries or pomegranate)

Steps:

  • Heat your oven at 160°C ((320°F).
  • Mix butter, sugar, vanilla and salt until soft and smooth.
  • Add eggs one by one und mix until incorporated.
  • In a separate bowl mix together flour, baking powder and cocoa.
  • Add flour mix to egg mix and work until smooth.
  • Grease you baking mold (about 25 to 30 cm or 10 to 12 inches) and spread on it the batter.
  • Bake 25-30 minutes until through at 160°C (320°F).
  • Let cool down.
  • In the meanwhile prepare your cream mixing together mascarpone, quark, sugar and lemon juice.
  • Spread the cream over the cake base with a spatula.
  • Prepare the glaze as described on the package (I use http://www.curiosityshoptea.com/store/product/8550/Dr-Oetker-Red-Cake-Glaze/) adding sugar and if you like the syrup. Heat as decribed.
  • Let cool down 5 minutes.
  • Spoon or brush the glaze over the berries.
  • Let sit for 2 hours in the fridge.
  • Cut in pieces and serve.
  • Note: Change the berries depending from what you have on hand! You can add some liqueur to the jelly too!

Nutrition Facts : Calories 210.2, FatContent 9.5, SaturatedFatContent 5.6, CholesterolContent 67.9, SodiumContent 118, CarbohydrateContent 28.6, FiberContent 0.6, SugarContent 16.8, ProteinContent 3.3

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