Chocolate Mascarpone Layer Cake
Description
Smooth, delicious, and rich, this cake layered with white and dark chocolate mascarpone mousse is a total gourmet treat.
Ingredients
•
1 teaspoon unsalted butter
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1 1/8 cups chopped dark chocolate
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1 cup unsalted butter
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1 tablespoon instant coffee
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5 large eggs, separated
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1/3 cup brown sugar
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1 pinch salt
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5 tablespoons warm water
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2 tablespoons cocoa powder
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1 1/8 cups chopped dark chocolate
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7/8 cup light cream
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5 ounces mascarpone cheese
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1 tablespoon white sugar
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1 pinch salt
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1 cup chopped white chocolate
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2 teaspoons gelatin powder
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3 tablespoons water
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7/8 cup light cream
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5 ounces mascarpone cheese
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
2
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.
3
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.
4
Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
5
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.
6
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.
7
Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
8
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.
9
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.