If you are looking for a soft, easy dessert that immediately MAKES A BIG IMPRESSION, this chocolate cake with mascarpone cream and sour cherries is perfect. It is prepared with the usual method, remains tall and very soft, and the sour cherries give that slightly tart touch that makes it uniquely delicious.
It is one of those recipes that, if you try it once, you immediately understand it’s not difficult and you make it again without thinking… also because it disappears in an instant.
I found this recipe browsing the web and, just seeing it, I fell in love and immediately decided to try it in my kitchen.
The result is a beautiful and very tasty cake, perfect also for a birthday or a family moment.
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I also have a free WhatsApp channel with one sweet and one savory recipe a day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 10 Servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs
- 5.3 oz white chocolate
- 3/4 cup granulated sugar
- 1 2/3 cups all-purpose flour
- 1/2 cup potato starch (or cornstarch)
- 1 cup granulated sugar
- 3.4 fl oz water
- 2 cups mascarpone
- 2 cups heavy cream (for whipping)
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 30 sour cherries (with syrup)
- 1 1/2 tbsp butter (for the pan)
- 3/4 oz grated white chocolate (for decoration)
Tools
- Stampi
Steps
First of all, melt the white chocolate in a bain-marie or in the microwave, then let it cool slightly; it should be almost cold but still fluid.
Sift the flour together with the potato starch.
Beat the eggs with the sugar until you obtain a light, voluminous and very fluffy mixture (it should triple in volume).Add the melted chocolate, mixing very gently, then gradually fold in the dry ingredients, always using light movements so as not to deflate the mixture.
Pour the batter into a buttered and floured pan or lined with parchment paper.
Bake in the oven at 338°F for about 40 minutes, always doing the toothpick test.
Remove from the oven and let cool completely on a wire rack.Prepare the syrup by pouring the water and sugar into a small saucepan.
Bring to a boil and stir until the sugar is completely dissolved. Let cool.For the filling cream, whip the cream together with the mascarpone, powdered sugar and vanilla until you get a smooth, stable cream.
Cut the sponge cake into 2 or 3 layers.
Soak the first layer with the syrup, spread a layer of the egg-free soft cream and add some sour cherry in syrup.
Cover with another layer and repeat the same step or close the cake as you prefer.
Now cover the whole cake with the remaining cream, decorating as you like with cream swirls or other decorations and, of course, adding the sour cherries in syrup.Grate a little white chocolate and sprinkle it on the cake before serving it.
Enjoy this soft, filled and very indulgent cake! Annalisa
Source Speciale di Oggi cucino
