Chocolate cake with mascarpone and almonds

Ingredients for chocolate cake with mascarpone and almonds 16 pieces.
For the latter must: 1 cup of +2. L. Sugar
3 cups flour
1/2 cup cocoa powder

Chocolate cake with mascarpone and almonds

Ingredients for chocolate cake with mascarpone and almond 16 pieces.

2 teaspoon baking soda
1 teaspoon baking powder
1 tsp salt
2 eggs
160 ml yogurt
180 milliliters of cold hot chocolate
1/2 cup vegetable oil
8 g vanilla sugar
For the cream:
500 g mascarpone
1 1/2 cup powdered sugar
250 ml. liquid pastry cream
For decoration:
150 g blanched almonds
150 g Crispi balls

Method of preparation of chocolate cake with mascarpone

In a deep bowl, mix the sugar, flour, cocoa, baking soda, baking powder and salt, and mix them well. Only then add the eggs, buttermilk, dissolved in cold water, hot chocolate, oil and vanilla sugar. Crush about 10 minutes until a homogeneous mixture formed with bubbles.

Prepare round baking tray, brush her well with vegetable oil, and its bottom put baking paper. Pour 2 medium deep ladle of the chocolate mixture and distribute them well at the bottom of the tray. Put it into a preheated oven at 160-170 ° C and bake for 18-20 minutes, finally check with stick central marshes, to make sure that goes dry, confirming that it is completely ready.

Remove it from the oven, remove it carefully from the pan and leave to cool. During this time again greased pan, cover with baking paper and pour 2 new ladle of chocolate dough. Repeat baking to the depletion of the chocolate mixture, which will be enough for 3 or 4 marshes, depending on the diameter of the baking tray.

chocolate cake with mascarpone

Method of preparation of chocolate cake with mascarpone

For the cream whip mascarpone with powdered sugar for 2-3 minutes, then twice add liquid cream, as well break it up to its complete absorption in the overall texture of the cream. Once the cream is ready, start assembling the cake. Between each plate put a generous amount of cream evenly distribute it.

Once you put the last chocolate crust, cover it well with cream and smooth thoroughly using a knife or flat pastry spatula. Then gradually start plastering the walls of the cake to the depletion of cream and a smooth them with a knife to make it look smooth maximum. Decorate the cake with blanched almonds and chocolate Crispi.

Fold it into the fridge for at least 3-4 hours to the latter must absorb enough moisture and flavors of cream and become slightly juicy. If possible, leave the cake in the refrigerator for more than 12 hours and you will be enchanted by the wonderful result.



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