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Decadent Eggless Raspberry and Chocolate Cake with Mascarpone Filling

Decadent Eggless Raspberry and Chocolate Cake with Mascarpone Filling

This luxurious cake combines the rich flavors of chocolate and the freshness of raspberries with a creamy mascarpone filling. Featuring egg-free chocolate sponge cake, silky chocolate ganache and a luscious layer of mascarpone, each element of this cake is designed to deliver the perfect blend of taste and texture. It is an exquisite, impressive dessert with a divine taste.

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Why you'll love it: This cake is a delight for anyone looking for a gourmet dessert experience without using eggs. The combination of dark chocolate ganache and tart raspberries complements the sweet and creamy mascarpone filling beautifully, creating a sophisticated balance of flavors. Its stunning layers make it an ideal choice for special occasions.

Perfect occasion: Perfect for celebrations such as birthdays, anniversaries or any other special gathering, this cake is sure to impress. It's also great for holiday parties, when you want a dessert that stands out on the table. Whether it's a holiday treat or a show-stopping dessert at a dinner party, this cake will be the highlight of any event.

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Decorating Tips: For an elegant presentation, garnish the cake with a drizzle of chocolate ganache and place fresh raspberries on top. You could also consider adding edible gold leaf or chocolate shavings for an extra touch of luxury. A dusting of powdered sugar or cocoa powder can add a nice contrast to the dark chocolate layers.

Ingredients:

  • For the egg-free chocolate sponge cakes:
    • 105g buttermilk
    • 25g of oil
    • 50g powdered sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • replaces the word nice with emptych of salt
    • 10g cocoa powder
    • 75 g all-purpose flour
    • 125 g fresh raspberries
  • For the Chocolate Ganache:
    • 200 g cream (25% fat)
    • 160 g chopped 54% dark chocolate
  • For the mascarpone filling:
    • 200 g cream (25% fat)
    • 2 teaspoons of agar-agar
    • 20g sugar (to taste)
    • 100g chopped white chocolate
    • 200 g of mascarpone
  1. Prepare the chocolate sponge cakes:
    • Preheat the oven to 180°C (356°F). Line four 4-inch dessert circles with foil and parchment paper.
    • Whisk together buttermilk, oil, sugar, baking powder, baking soda, salt, cocoa powder and flour until smooth. Divide the dough between the prepared rings.
    • Bake for 15 to 17 minutes or until a toothpick comes out clean. Let cool completely and cut off the top.
  2. Make the chocolate ganache:
    • Heat the cream and pour the chopped dark chocolate over it. Let sit covered, then stir until smooth.
  3. Prepare the mascarpone filling:
    • Heat the cream with the agar agar and simmer for 2-3 minutes to activate it. Pour over the white chocolate, let melt, then whisk until smooth. Incorporate the mascarpone just before assembling.
  4. Assemble the cake:
    • Wrap a sheet of acetate around each sponge. Pour 100g of ganache onto each cake and put in the freezer for 30 minutes.
    • Add a layer of fresh raspberries, then top with approximately 125g of mascarpone filling per cake.
    • Freeze the assembled cakes for 4 to 5 hours, then transfer them to the refrigerator overnight.
  5. Final touches:
    • Before serving, remove the acetate and garnish with melted chocolate ganache and fresh raspberries.

Enjoy this superb eggless chocolate and raspberry cake with mascarpone filling, a dessert that promises not only a feast for the eyes but also an unforgettable taste experience.

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