Dessert // Pies

Chocolate cake with mascarpone

  • unsalted butter, room temperature - 6 Art.spoons
  • dark brown sugar - 3/4 cup
  • sugar - 1/4 cup
  • large egg - 1 Thing (plus 1 egg yolk room temperature)
  • red wine - 3/4 cup
  • vanilla extract - 1 teaspoon
  • spoon flour - 1 cup (plus 1 tablespoon)
  • cocoa - 1/2 cup
  • soda - 1/8 teaspoon baking powder
  • - 1/2 teaspoon
  • salt - 1/4 teaspoon
  • ground cinnamon - 1/4 teaspoon
  • mascarpone cheese - 1/2 cup (cream)
  • chilled whipping cream - 1/2 cup (cream)
  • sugar - 2 tbsp.spoon (cream)
  • vanilla extract - 1/4 teaspoon (cream)

1. Preheat oven to 160 degrees.Shots round baking pan with parchment, spread it with butter and sprinkle with a little flour or sprinkle the oil in non-stick spray.In a large bowl of an electric mixer on medium speed beat the butter.Add sugar and beat about 3 minutes.Add the egg and egg yolk, beaten.Then beat with red wine and vanilla extract.Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together over the egg mixture.Stir with a ru

bber spatula.2. Put the dough into prepared pan.Bake for 25-30 minutes until knife inserted into the cake comes out clean.The top of the cake should be shiny and smooth, like a puddle of chocolate.3. Writing in the form of cake to cool for 10 minutes, then removed from the molds and allow to cool completely on a lattice.This cake is well kept at room temperature and in the refrigerator.If you wish, you can sprinkle the cake with powdered sugar.4. To prepare the cream, beat the mascarpone, cream, sugar and vanilla with electric mixer.Garnish each slice of cream pie.You can refrigerate the cake up to 4 hours before serving.

Servings: 4

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