You can use chocolate cream with mascarpone in cakes as well as a variety of cakes. Easy to prepare, ready in 30 minutes. For a delicious cake, you can use the sponge cake recipe. If you follow all the tips, you will get a soft and comfortable top.
Often times we love cream so much that we want to use it on some cakes. However, not all are so versatile. In contrast, chocolate cream with mascarpone can be used in various combinations.
Chocolate cream with mascarpone, a simple and quick recipe
Chocolate cream with mascarpone is ideal for cakes, cookies or pastries. From the recipe you will get about 750 grams of the composition, ready in almost 30 minutes. In a saucepan you will put 150 milliliters of cream with at least 30 percent fat. When it reaches the boiling point you will add 260 grams of dark chocolate. Stir for 2 minutes until completely melted. Allow to cool, until it reaches room temperature. Meanwhile, mix 350 grams of mascarpone with 50 grams of powdered sugar. When the chocolate mixture reaches room temperature, add it a little at a time with the mascarpone cream. At the end, add a teaspoon of pasta or vanilla essence, stir for 30 seconds. The cream can be used directly in the cake or stored in the refrigerator. If you let it cool, it will harden and you’ll have to mix it again for a few seconds before using it.
Soft sponge cake topper
The cream can be used to fill a sponge cake. To prepare it, in a bowl you will mix six egg yolks with a pinch of salt. Beat the egg whites with a mixer, then add 150 grams of granulated sugar and continue to mix. When the mixture obtained is firm, shiny and does not drain from the bowl, add the egg yolks, stirring with a spatula from top to bottom. Little by little, add 150 grams of flour until a frothy dough is obtained. The consistency should be like whipped cream.
The composition is poured into a tray or in the form of a round cake previously lined with parchment paper. The oven should be preheated and the top should be left for about 25 minutes. To check if it is ready, insert a toothpick into the composition. If none of the composition sticks when you remove it, the top is ready. To fill it, it is worth preparing it the day before. Also, for better cutting, you can store it in the freezer for an hour.
To get the boss as smooth as possible, you need to keep a few tips in mind. You should not open the oven in the first 20 minutes, the plate on which you are preparing the composition should be dry, without any traces of water or fat on it. Eggs used must be fresh. After cutting the cake, you can make syrup for a softer, more aromatic topping.
In addition to chocolate mascarpone cream, you can also try vanilla mascarpone cream to fill the top.