Soft tart with whipped cream, mascarpone, and cocoa. A cake I love very much and often make in many versions, this time full of mascarpone cream and chocolate.
It is a dessert that everyone likes, perfect for birthdays, parties, or as a Sunday dessert. The soft base and the rich and fresh cream make it suitable for every season.
A perfect dessert for a special occasion or an evening treat.
This cocoa base is perfect. This soft cocoa base melts in your mouth! 😋 No butter, no resting times, and zero effort.
For those who love super indulgent desserts and want to bring great sweets to the table spending very little time, this soft tart is definitely the perfect cake! Despite its majestic and delicious appearance, as it is indeed very scenic, the soft tart with whipped cream, mascarpone, and cocoa is a dessert that is prepared in just a few minutes, has a super guaranteed result because it is very easy, and the flavor that characterizes it is one that everyone likes a little.
It is the ideal solution for those looking for a tasty and simple alternative to classic pastry. Unlike the traditional dough, which requires resting and a certain skill, this recipe is prepared in an instant, without needing cold butter or waiting times.
The result is a tart shell as soft as a cake, with an intense cocoa flavor, which perfectly welcomes any type of filling.
Preparing it is a piece of cake. Just mix the ingredients in a bowl, pour the batter into the pan, and bake. Its texture, similar to a sponge cake, makes it irresistible at the first bite and will surprise all your guests.
Forget the dry, hard tart: with this base, you’ll get a dessert that literally melts in your mouth.
Preparing the base for the soft tart is really a piece of cake, especially if you use the “smart mold”. In just a few minutes, your batter will be ready for the oven, and the result is a soft and perfect base for any occasion.
This type of mold is the real magic: it has a rise in the center that, once the cake is overturned, creates a natural cavity ready to be filled.
- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 10People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 4,415.70 (Kcal)
- Carbohydrates 397.16 (g) of which sugars 21.90 (g)
- Proteins 85.79 (g)
- Fat 362.72 (g) of which saturated 87.84 (g)of which unsaturated 102.93 (g)
- Fibers 64.00 (g)
- Sodium 1,632.59 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Soft Tart with Whipped Cream, Mascarpone, and Cocoa
- 4 eggs (room temperature)
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (or plant-based beverage at room temperature)
- 3/4 cup erythritol (or simple sugar)
- 1 packet baking powder
- 1/2 cup vegetable oil
- 1 pinch salt
- Pan release spray
- 8.8 oz mascarpone
- 1 cup whipping cream (if sweetened, do not add sugar; otherwise, 1/2 cup of powdered sugar)
- 4 espresso cups coffee (sweetened)
- to taste unsweetened cocoa powder (for dusting)
Tools
- Molds
- Electric Whisks
- Sieve
- Food Scale
- Bowl
- Piping Bag
Steps
Soft Tart with Whipped Cream, Mascarpone, and Cocoa
Prepare the liquid batter: In a large bowl, beat the whole eggs with the sugar using an electric or hand whisk until you get a light and frothy mixture.
Add the milk and vegetable oil, continuing to mix.
In another bowl, sift together the flour, unsweetened cocoa, baking powder, vanilla, and pinch of salt. This step is important to avoid lumps in the final batter.
Gradually incorporate the powder mix into the liquid mixture, mixing with the whisk at a reduced speed, or use a spatula and mix from the bottom up, until the batter is smooth and homogeneous.
(Insert the mixer in three steps, little by little).
Do not mix for too long to avoid compromising the softness.Butter and flour the mold carefully. Or do as I do and use the release spray.
This step is crucial to prevent the cake from sticking.
A tip: place a small disc of parchment paper in the center of the mold. This will make it even easier to detach the base once cooked.
Pour the batter into the mold and distribute it evenly, without worrying too much about leveling it: it will settle by itself during baking.
Bake: Preheat the oven to 340°F for about 20-25 minutes. Do the toothpick test to check doneness: if it comes out clean, the base is ready.
Once baked, remove the base from the oven and let it cool completely.
When it is cold, gently flip it onto a serving plate; the central cavity is now ready to hold the filling.
In the meantime, prepare the coffee, add a few tablespoons of sugar, and let it cool well before using it.
Now take care of the cream: whip the well-chilled liquid cream with electric whisks, then place it in the refrigerator.
Take the mascarpone (If the mascarpone has any preservation liquid, drain it) and transfer it into a large bowl, add the sugar, and whip with the whisks, obtaining a smooth cream.
Take the cream from the refrigerator and incorporate it into the mascarpone cream with a spatula, making gentle movements from the bottom up, to avoid deflating everything.
At this point, generously fill the cavity with the Paradise Cream.
For a scenic effect, use a piping bag to create nice puffs all over the surface.
Dust generously with unsweetened cocoa powder just before serving the cake.
Decorations are up to you.
Advice
To ensure your whipped cream and mascarpone cream is perfect, use well-chilled cream and do not whip it completely before combining it with the mascarpone, to avoid deflation. Work it gently by hand to incorporate the mascarpone.
Don’t overdo the coffee soak. Just slightly moisten the base: as it is already soft, if too wet it might collapse. A kitchen brush is the ideal tool.
Since it is a cake with cream and mascarpone, it should be stored in the refrigerator. Take it out about 15-20 minutes before serving to best enhance the flavors.
Although it lasts 3-4 days, it is always better and softer in the first 48 hours after preparation, when the cream is fresher and the base is not yet too wet from the coffee soak.
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