Chocolate Cake With Mascarpone Cream And Cherries

Name: Chocolate Cake With Mascarpone Cream And Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/16 cups dark chocolate good quality; 2 cups almond flour; 5 free range eggs; 9/16 cup butter; 5/8 cup sugar; 2 teaspoons vanilla sugar; 1 pinch salt; 7/8 cup cream; 3 mascarpone spoons of; 2 sugar spoons of; 3 5/8 cups cherries

Servings: persons

1
Preheat the oven to 190C, heat in the top and at the bottom.
2
Separate the whites from the yolks, and leave the whites in a bowl to be whiped later.
3
Put in a saucepan the chocolate and butter, and allow them to melt using very low temperature. Stir from time to time to integrate both ingredients.
4
Add the eggyolks one by one, stirring well each time you enter one. Put the sugar, vanilla sugar and almond flour to the chocolate mixture.
5
Stir well to integrate all the ingredients and turn off the fire.
6
Put a pinch of salt to the egg whites and stirr until stiff.
7
Gradually add the the chocolate mixture to the stiffed egg whites, stirring gently until is all mixed.
8
Pour the mixture into a mold of 22 cm diameter and bake it during 18 minutes.
9
While baking, start to whip the cream with the sugar. When it thickens, add the mascarpone and continue whipping until the consistency is thicker. Put it in the fridge.
10
After 18 minutes, turn the oven off and leave the cake for 2 more minute.
11
Remove the cake from the oven and, after few minutes, unmold it carefully.
12
Allow it to cool.
13
Spread with the mascarpone cream the top of the tart and put the cherries on top.
14
You can store it in the fridge until the moment to celebrate!

1993

kcal

Calories

139

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/16 cups dark chocolate good quality, 2 cups almond flour, 5 free range eggs, 9/16 cup butter, and more.

Yes, Chocolate Cake With Mascarpone Cream And Cherries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!