Chocomascarpone pie.
Extremely delicate, light and deliciously tasty cake. Airy chocolate sponge with a delicate creamy layer. Despite the method of preparation, this pie can safely be called a delicate chocolate cake. Recommended for chocoholics!
Compost:
- bitter chocolate - 200 gr.
- butter - 200g .
- sugar - 1,5 tbsp.
- eggs - 5 pcs.
- flour - 2/3 tbsp.
- leavening agent - 1 tsp.
- cheese «mascarpone» - 500 gr.
Cooking:
Break the chocolate into slices, cut the butter into cubes.
Cut the chocolate into slices, cut the butter into cubes.
Melt the chocolate and butter in a water bath until smooth and cool slightly.
Beat 3 eggs and 1 tbsp. sugar until puffy, white foam and increased in volume several times. It's important to whip the eggs well so that the foam becomes slightly thick.
Allow the eggs to whip well so that the foam becomes slightly thick.
Continue beating, pour cooled buttery chocolate mixture into the beaten eggs.
When the mixture reaches a homogeneous consistency, gradually, one spoonful at a time, add the flour sifted with baking powder and mix well by hand.
In a separate bowl, whisk the mascarpone with 2 eggs and 0.5 tbsp of sugar until smooth.
Grease a 26 cm diameter mold with butter and dust with flour.
Pour half of the chocolate mixture into the mold and smooth it out.
Gently place the mascarpone mixture on top and smooth it out.
Then pour in the remaining chocolate batter.
Place the mold in a preheated oven at 180 degrees for 50-60 minutes. Check for doneness with a toothpick.
Before serving, sprinkle the top of the pie with powdered sugar or cocoa.
And sprinkle the top of the pie with powdered sugar or cocoa.
This pie is delicious both hot and cold.
Bon appetite!
