Steps for the Black & White Cake

• To make this delicious black & white cake, first prepare the tenerina or chocolate cake. In a small saucepan, melt the dark chocolate with the butter. Separate the yolks from the whites and place the yolks in a bowl with the sugar and flavors, and in another bowl, place the egg whites which will be whipped with a pinch of salt. After beating the yolks with the sugar, add the melted chocolate with butter and mix well. Whip the egg whites in the bowl of a stand mixer or, if you don’t have a stand mixer, electric beaters work perfectly. Gradually add the egg whites to the chocolate mixture, mixing from bottom to top without deflating the mixture. Add the sifted flour and mix carefully. Butter and flour an 18-20 cm springform pan and pour in the batter.

  

• Bake in a preheated static oven for 35 minutes at 356°F. Do the toothpick test, of course. Take the cake out of the oven and let it cool to room temperature.

  

• In a large bowl, add the well-chilled mascarpone from the fridge, the well-chilled fresh liquid cream along with the powdered sugar and whip for a few minutes with electric beaters to obtain a frothy and thick mixture. Place the cream in a piping bag equipped with a plain nozzle.

  

• Decorate the cake surface with many peaks side by side, then dust the surface with unsweetened cocoa powder and serve.

  

• I hope you like this latest recipe of mine, see you next time friends.