CAKE - No egg Mascarpone Chocolate Rare Cheesecake

Photo by Helen C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tsp ................................... Gelatine powder

  • 1 1/2

    tbsp ............................ Water

  • 90

    g ..................................... Dark chocolate

  • 250

    g ................................... Mascarpone cheese

  • 38

    g ..................................... Granulated sugar

  • 1/2

    tsp ................................. Vanilla bean paste

  • 100

    g ................................... Greek yogurt (or yogurt cheese made from 250g plain yogurt*)

  • 1

    tbsp .................................. Creme de cocoa, plus more for sprinkle over the cake

  • 20

    ml ................................... Whipping cream (a)

  • 20

    ml ................................... Whipping cream (b)

  • 1

    recipe of Basic Chocolate Sponge Cake

  • For decoration:

  • 20

    g ..................................... Dark chocolate

  • 20

    g ..................................... Whipping cream

Directions

*If making yogurt cheese follow this method: Fit a sieve over a bowl and line it with two layers of cheesecloth (I use 1 layer of clean kitchen towel). Pour the yogurt into the lined sieve, cover with plastic warp, and refrigerate for 6-8 hours to drain. Discard the liquid and measure about 100g of strained yogurt. Sprinkle the gelatine powder over the water and let the gelatine softened. Mix the mascarpone cheese, sugar, vanilla bean paste, Greek yogurt and Creme de cocoa together. Heat the gelatine mixture in the microwave on low power until melted. Pour the gelatine into the bowl. Whisk to combine. Melt the chocolate by putting in a bowl and place the bowl over a bowl of hot water (don't let the bottom of the bowl touch the water), stir until melted. Spoon 200g of the mascarpone mixture into the bowl with whipping cream (a), fold to combine. Mix the whipping cream (b) into the rest of the mascarpone mixture. Spoon the chocolate mixture into a piping bag. Cut the sponge into 12 round pieces. Place 1 piece of the sponge into each mould. Sprinkle with creme de cocoa. Pipe the chocolate mixture into the moulds. Place another piece of the sponge on the chocolate mixture press lightly, and sprinkle with creme de cocoa. Spoon the mascarpone mixture over the sponge and smooth the top. Refrigerate until firm (at least 4 hours). Remove from the mould. Melt the chocolate and whipping cream together and pipe over the cake before serving.

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