Chocolate - strawberry mascarpone cake

8 servings
90 min
20 min


Number of serving: 8


For Biscuit:

½ cup sugar

½ cup all purpose flour

3 tablespoons cocoa

100 g quality dark chocolate

1/3 cup icing sugar

2-3 tablespoons morello cherry brandy (or rum, brandy, fruit liqueur)

For Cream:

10 g (1 packet) gelatin

3-4 tablespoons cold water

50 ml milk

½ tsp Vanilla extract

250 g Mascarpone cheese

2 egg whites

½ to 2/3 (for fans of a sweeter cream) cup icing sugar

1 cup sweetened cream (or whipped cream 150 g)

For Topping:

200 g frozen strawberries, 50 ml water and 2-3 tablespoons sugar – or 1 cup strawberries compote

5 g (1 / 2 packet) gelatin

2-3 tablespoons cold water

500 g fresh strawberries


  • The Biscuit:

    Preheat oven to 180° C.
    Cover the bottom of 22 cm spring form with baking paper. Spread with plenty of butter the paper and ring sides of the form and set aside.

    In a small bowl or cup, mix icing sugar and morello cherry brandy (or preferences alcohol), stir well and set aside.

    Break chocolate into pieces and place in a heat-resistant bowl. Pour a little water in a saucepan and place the bowl over the pan (making sure that water does not touch bottom of bowl). Set the pan over a gentle heat and warm the water until the chocolate has melted. Take off the heat and leave to cool slightly.

    In another bowl mix eggs and sugar and beat with a mixer to foam for 5 minutes.

    In a dry bowl, mix the flour and cocoa and add the mixture to melted chocolate, mix well - until chocolate form... Gradually add chocolate crumbs to egg mixture and again mix well.

    Pour the dough into the prepared spring form and bake in preheated to 180° C oven for about 20 minutes.

    Leave to cool in the spring form on a wire rack. Spray the warm but not hot biscuit with sweetened cherry-brandy and set aside.

    The Cream:

    Soak for 5 minutes, 10 g gelatine in 3-4 tablespoons cold water. Warm the milk and add vanilla extract. Add the soaked gelatine to the warm milk and stir until completely dissolved.

    In a bowl mix the mascarpone cheese and flavored milk and mix well.

    In heat-resistant bowl, mix egg whites and powdered sugar and beat with a mixer over a double boiler, as do not let the water to boil, but simmer gently for about 4-5 minutes. Dip finger from time to time into the mixture and shortly before it gets hot - remove to prevent it cooking. Continue beating with mixer for another 5-8 minutes - or until soft picks form. Allow to cool and gradually add to Mascarpone cheese mixture. Stir well.

    Pour the mousse over the biscuit, flatten it well and refrigerate for about 2 hours.

    The Topping:

    Place frozen strawberries in a saucepan and add 50 ml of water. Gently simmer for 10 minutes. Strain the strawberry compote through fine sieve into a bowl.

    Soak the gelatine in 5 g 2-3 tablespoons cold water for 5 minutes, and dissolve in the warm strawberry compote and leave to cool.

    Assemble the Cake:

    Remove the cake from the refrigerator and arrange over the cream layer fresh strawberries to your prefernce - whole, halved, sliced ...

    Pour thoroughly over the strawberries the cooled strawberry compote and refrigerate for at least 1 hour.

    Once the jelly is tight, carefully run a sharp knife between cake and sides of the spring form and remove the ring. Place the cake onto a suitable cake plate. Store the cake in the refrigerator right before serving.

    Serve the cake chilled as a dessert, with preferred hot or cold drink or : ) or merely indulge it...

    Very airy and impressive cake, with an amazingly balanced taste - that you can safely use for an excuse to "Eat dessert first" ;)




Is don't good !!!!!!!!!!!!!!!!!!!!bleach!!!!!!!!!!!!!!!!!!!!!!!!!!

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