The mascarpone and chocolate crumble cake is a delicious filled shortcrust cake, easy to make and irresistible.
A crispy shortcrust shell for a creamy soft filling with mascarpone and chocolate chunks (also great for recycling Easter egg chocolate), an irresistible cake for both adults and children, as a dessert, but also for snack and breakfast, very simple to prepare.
Read how to make the mascarpone and chocolate crumble cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups all-purpose flour
- 7 tbsps butter
- 2/3 cup sugar
- 3 eggs
- 1 tsp baking powder
- 1 1/8 lbs mascarpone
- 1/4 cup powdered sugar (plus extra for decorating the cake)
- 3.5 oz chocolate (in chunks)
- 1 tsp vanilla extract
Preparation of the mascarpone and chocolate crumble cake
In a bowl, place the mascarpone, one egg, one teaspoon of vanilla extract, and 1/4 cup of powdered sugar, and mix everything into a cream until you get a smooth and creamy mixture. Add the chocolate chunks and mix with a spatula to incorporate them into the cream.
Prepare the base.In a large bowl, mix the flour with the sugar and baking powder.
Add the butter in pieces and the remaining two eggs, and knead until you get a compact and homogeneous dough.
Line a 9-inch diameter cake pan with parchment paper and pour in half of the dough, leveling and compacting it to cover the bottom and a couple of inches of the edges of the cake pan.Pour in the prepared cream and finish by dropping the rest of the dough in crumbles over the filling, until it is completely covered.
Bake in a preheated static oven at 350°F for about forty minutes, until golden.
Remove from the oven, let cool, and transfer your mascarpone and chocolate crumble cake to a plate or serving tray.
Dust with powdered sugar to taste and serve.
Notes
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