Sunday, 6 December 2015

Chocolate Cake with Mascarpone Cream

This autumn was really pretty and stayed for the longest time. I have a feeling it is still fall outside - the flowers still have colours, the wind does not cut your ears when you walk outside, and robins are still chasing each other in the sky.

My roses were blooming in November. I did not cut them this year, I left them bloom and they really did to some point. Later though, they closed and prepared for the winter sleep.

In the month of December, there is a strong need for warmth and love. We do not have the snow out yet. But a nice glass of wine and a piece of chocolate cake in a late dark December night is always appreciated.



I think Smitten kitchen's idea has a perfect place in my collection of recipes now. 

This cake has a dense texture, but a very light taste. Red wine looses the alcohol during baking. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. Tannins leave a unique after-taste to the cake, that makes a perfect combination with the mascarpone topping. 

for the cake:
(use a bundt cake form for this recipe)

125 g butter
180 g golden brown sugar
150 g custard sugar
3 large eggs

200 g flour
60 g cocoa
1 tsp baking powder
1/4 tsp baking soda
pinch of salt

180 ml red wine, Merlot
50 ml tangerine 
20 ml heavy cream


prepare the cake:

1. Scale the dry ingredients in a bowl. Set aside.
2. Measure the liquid ingredients in a bowl. Set aside.
3. Beat the butter and both type of sugar, until very light and pale.
4. Ad the eggs - one by one.
5. Add one third of the liquid and then alternate with the dry ingredients.
6. Bake at 180°C, until a toothpick in the centre comes out clean.
7. Leave on a wire rack to cool completely.

for the topping:

200 g mascarpone cheese

30 g confectioners' sugar
200 ml heavy cream

prepare the topping:

1. Beat the mascarpone slightly.
2. In a separate bowl, beat the well chilled cream with the confectioners' sugar, to soft peaks.
3. Beat well both ingredients until well combined.


Tailoring:

1. Using a star shaped nozzle, fill a piping bag with the topping.
2. Pipe swirls and stars of your choice.
3. Chill the cake for 4 hours.





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