CHOCOLATE MASCARPONE LAYER CAKE
This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.
Provided by chinchilla
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 5h45m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
- Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
- Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
- Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
- Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
- Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
- Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
- Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.
Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g
ANISETTE-MASCARPONE CAKE
From Gale Gand's Butter, Sugar, Flour, Eggs cookbook: vanilla-scented cake bathed in an anisette syrup, frosted with an anisette-mascarpone frosting, and topped with shaved chocolate:) This is scrumptious--one of our family's favorite party desserts! *Prep time includes chilling time.*
Provided by JamesDeansGirl
Categories Dessert
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE CAKE: Preheat oven to 350*F.
- Line a 13x9" baking pan with parchment paper; set aside.
- Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
- With the mixer running, drizzle in the vegetable oil, then the vanilla.
- Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
- Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
- Cool cake in the pan on a wire rack.
- MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
- Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
- (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
- MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
- Remove pan from heat and add the Sambucca; set aside to cool slightly.
- Invert the cake; peel off the parchment paper.
- Brush the surface of the cake with the syrup until it is all absorbed.
- Cover with the mascarpone topping, using all the cream.
- Chill, lightly covered, at least 2 hours.
- When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.
Nutrition Facts : Calories 315, Fat 12.9, SaturatedFat 2.7, Cholesterol 117.2, Sodium 71.2, Carbohydrate 46.6, Fiber 0.7, Sugar 33.5, Protein 4.5
TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO
Provided by Giada De Laurentiis
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
- Stir the apricot preserves and amaretto in a small bowl to blend.
- Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.
FREEZER ESPRESSO MASCARPONE CAKE
Adapted from Gourmet, this is delicious and doesn't heat up your kitchen, as it is no bake. Just make it a day in advance for best results.
Provided by chia2160
Categories Pie
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Beat 2 cups heavy cream with 6 tbsp sugar with a mixer 4 minutes.
- Reduce speed to medium and add mascarpone, extracts, mix until well blended.
- Spray a 9-inch springform pan with cooking spray.
- Layer 1 1/4 c mascarpone mix on bottom of pan.
- Spread a layer of chocolate biscuits, about 14 over.
- Repeat layer of mascarpone and wafers, finish with a layer of mascarpone.
- Cover with foil and freeze for 1 hour.
- Transfer to refrigerator and chill for 8 hrs or overnight.
- Pulse remaining wafers in a processor until finely ground.
- Beat remaining 1 cup cream with espresso powder and 3 tbsp sugar until whipped to stiff peaks, 3 minutes or so.
- Remove foil and pan from cake.
- Frost all over with espresso cream.
- Sprinkle edges with wafer crumbs.
- Serve cold.
- Garnish with mint leaves and espresso beans, optional.
ANISETTE CAKE
Steps:
- Cut anisette cookies in half. Spread out a layer of cookies in a 13x9" pan.
- Cook the vanilla pudding according to directions and then pour over the cookies.
- Now, cut more cookies and layer on top of the vanilla pudding. You should have two rolls for each layer. Lay the cookies on their sides to look like a half moon.
- Now cook the chocolate pudding and pour that over the cookies.
- When cooled, spread the Cool Whip over the chocolate pudding. Refrigerate. Delicious!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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