An ultra delicious dessert but without butter: the Chocolate mascarpone cake ! Melt-in-the-mouth and very tasty, it can be prepared in just a few minutes with simple ingredients. A recipe that will delight all chocolate fans!
What you will like with this chocolate mascarpone cake
- flavors : a delicious chocolate flavor! It is not too strong in cocoa and is suitable for everyone.
- texture : both firm on the outside, like a flan, and melting on the inside. The texture varies depending on the temperature at which it is tasted.
- difficulty level : very easy ! This chocolate mascarpone cake can be prepared quickly, without complicated equipment. It is cooked in a round springform mold which is very practical for unmolding.
Ingredient details
- chocolate : I use dark baking chocolate with 52% cocoa, so that the result is not too intense in taste. If you opt for a stronger chocolate, be sure to increase the amount of sugar to achieve balance.
- mascarpone : it replaces butter in this chocolate mascarpone cake. Less fatty, but just as delicious!
- sucre : I mix classic white sugar and brown sugar for a soft finish inside. The brown sugar adds an extra flavor, which combines wonderfully with the chocolate.
- eggs : take medium-sized eggs (around 50g each)
- all-purpose flour : you will see in the list of ingredients, I put little (and no yeast) but it is intentional in order to keep the melting effect created by the eggs.
How to make a chocolate mascarpone cake?
- We do to melt chocolate
- On relaxes mascarpone
- On mixed chocolate & mascarpone
- On whipped eggs, sugar, salt and vanilla
- On adds the chocolate mixture
- On incorporates flour
- On bake !
NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making your chocolate mascarpone cake a success
- bring your eggs to room temperature : if they come out of the refrigerator, put them in a bowl with hot water for 10 minutes. Room temperature eggs, rather than cold ones, are easier to beat, and give a better texture to your cakes.
- do not over-whisk the dough once the flour is added : this helps to optimize the texture of your cake (and this applies to all cakes).
- avoid overcooking this chocolate mascarpone cake : if you want a semi-cooked result like in my photos, the center of the cake must be jiggly, like a flan coming out of the oven.
How to store chocolate mascarpone cake?
To keep the ultra-melting effect of this chocolate mascarpone cake, you can keep it at room temperature 1 day (if it is not eaten by then!). For a slightly denser result, but also easier to cut, I advise you to keep it under an airtight cover in the fridge up to 3 days.
Other recipes to try
If you like chocolate recipes, I advise you to take a look at these other recipes from the blog:
- Zucchini chocolate cake + ganache
- Chocolate soufflé
- Royal Chocolate
- Very moist marble cake
- No-Bake Chocolate Cheesecake
- Chocolate cupcakes
If you make this chocolate mascarpone cake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!
Chocolate Mascarpone Fondant Cake
We love this very melting chocolate mascarpone cake... Without butter, but terribly delicious!
Ingredients
- 200 g dark chocolate pastry 52% cocoa
- 250 g mascarpone
- 4 medium eggs at room temperature
- 35 g granulated sugar
- 20 g light brown sugar
- 0,5 cc salt
- 1 cc vanilla extract
- 35 g all-purpose flour
- Bitter cocoa for decoration
Prepare in advance
- Preheat the oven to 150° traditional heat. Grease a 20cm round springform mold and line the base with baking paper.
- Cut the chocolate into pieces and melt in a bain-marie or microwave.
- In a container, relax the mascarpone with a whisk/beater.
- Pour the melted chocolate into the mascarpone then whisk to combine.
- In another container, beat the eggs with the two sugars, the salt and the vanilla until you obtain a pale and foamy mixture (approximately 4 min.). Using a mixer is easier.
- Incorporate the chocolate/mascarpone mixture then beat again.
- Finish by adding the sifted flour. Mix just enough to no longer see the flour, nothing more.
- Pour the batter into the mold. Bake for 25-28 minutes (this varies depending on the oven). The center must remain trembling to have a melting texture when tasting. Sprinkle with bitter cocoa before enjoying.
Notes
This chocolate mascarpone cake can be stored either at room temperature (1 day) to keep its very melting effect, or in the refrigerator (3 days) it will become a little denser but easier to cut.
Tested and approved (twice), we love this cake! Very simple to make, and a treat. THANKS !
Thank you very much Anne! So happy that you like it so much :) See you soon
Hello,
Very pretty cake once again. Is it possible to freeze it in your opinion?
Thank you for sharing recipes that are always very well explained and delicious.
Hello Patrick, thank you! It is indeed possible to freeze chocolate cakes but here I fear that you will lose the melting side you are looking for. It is better to do it the day before or on the big day without freezing (following the cooking instructions) See you soon :)
Hello, could you tell me the quantities or by how much to multiply for a 26cm short mold?
Thank you very much
Hello Célia, if you want to modify the recipe (change the size of the mold), you must calculate the volume for your 26cm cake: 1/ calculate the volume of my mold (pi x radius x radius) 2/ calculate the volume of your mold 3/ divide the volume of your mold by that of my mold. You get the number by which to multiply your ingredients. See you soon :)
I just made it and it's so good! Thank you, this is the first of your recipes that I've tried. Really thank you! I didn't make fondants anymore because of the butter but this one with the mascarpone, it's perfect!
Thank you very much Mireille! I am glad that you like it, it is true that it is a nice alternative. See you soon :)
Hello, a big THANK YOU for this recipe which has become my favorite chocolate cake recipe. A Wednesday afternoon must-have for young and old!
Thank you very much Ludivine! See you soon :)
Thank you for sharing this recipe, this cake is a real killer, the recipe is very very well explained, simple, precise and full of tips!
Finally a blog where the recipes are made for real and not just reposted
We had a great time, and I plan to try the chocolate and pear Bavarian this weekend.... To be continued
Thank you very much Corinne for your message! I am delighted that you like it so much :) Glad that my blog delights your taste buds and those of your loved ones. See you soon :)
Hello,
First of all thank you for your wonderful recipes!
I want to make several chocolate cakes in loaf pans. How do I know if they are cooked enough? How long does it take to cook them?
Thank you very much for your feedback.
Hello Martine, this chocolate mascarpone cake should be soft in the center when baked in a classic round mold. If you put it in a cake mold, you will transform the texture because you will have to cook it more so that it does not collapse = goodbye to the soft side! If you are ready to give up this soft side by transforming it into a cake, you add cooking time until the center moves only very slightly when you move the mold. See you soon :)
This cake is absolutely incredible. I tested and tried 2 logs (raspberry and lemon meringue) which were also delicious. Thank you for these recipes that are fun to make, very tasty and have a great effect.
Thank you very much Sophie for your message! I'm delighted that you like my recipes in any case :) See you soon
Thank you for this SUPER recipe! the cake was exactly as in the photo and incredibly good I had a huge success :). I put a little less sugar than in the recipe and it was perfect! I will do it again without hesitation!
Thanks to you Sophie for your feedback! Glad you like it, see you soon :)
A real treat!!! I tested it today.
A simple dessert with few ingredients that everyone will agree on ☺️
Thank you very much Caroline! A simple and effective recipe :) See you soon for other desserts
super easy
To make- how long do you wait to take cake out of springform tin, please?
Hi Anna, you just have to do a few minutes: it can be just a little bit warm :)
Hello,
I made this cake this morning following the recipe. Unfortunately when unmolding it, it completely collapsed, the middle did not cook at all. Disappointed.
Hello Patricia, I am surprised by your message... This cake, as its name suggests, must be very soft in the middle as you can see in my photos, that is to say that the center is less cooked than the outside. In my recipe I recommend that the cooking time must be adapted to each oven! If you see after 28 minutes that it does not hold together at all in the middle, and you want a well-cooked cake, then simply continue cooking. Other readers really like this recipe because it is very soft... It's really a shame to have given me 2 stars out of 5 just for that...
Extra. A nameless killing. Became a total fan of mascarpone thanks to you. Thanks again for the tips and details in the explanations.
Oh thank you so much for your message! Very happy that this chocolate mascarpone cake has become your "killer"! See you soon :)
a deliciously soft cake, it's a delight to make again and again......
thank you for all these delicious recipes
Thank you very much Marie-Paule! Glad you like this chocolate mascarpone cake!
The cake is delicious excellent taste. Thank you very much for this recipe. I will do it again with pleasure.
Thank you Nelly! Glad you like this cake, it’s very easy to make too :) See you soon
I was looking for a quick and easy cake to make and this one fulfilled the mission! Very simple, extra delicious without being too sweet, everyone loved it. Next time I'll accompany it with a little custard :)
Thank you Laura for your feedback! Everyone generally likes it :) See you soon
Hello, excellent! To do again for sure
Thank you very much Yvette! Glad you like it :) See you soon
Very good and light.
I unfortunately overcooked it, so not that melty aspect. I will do it again!
Thanks again!
Thank you Christelle, indeed, you have to test the duration with your own oven because they have different heating times depending on the brand/model. See you soon :)
Oh my god. This is so damn good. Followed your instructions exactly and it is so incredible. Thank you.!
Thank you Alissa!
Really excellent! Thanks for this recipe.
Glad you like it Camille! See you soon :)
Thanks Lilie, it just came out of the oven. I doubled the proportions for a 26 cm mold and baked for 50 minutes at 150 ° and added half a sachet of baking powder that I had left, so it came out with the appearance of a soufflé, it went down cracking, which gives it a little rustic homemade look and with the dark chocolate sifted on top, it really looks beautiful.
Hello Valou, glad you like it! See you soon :)
Thank you, thank you for your great recipes. I've already tried several of them and they're always a success. For this melting chocolate mascarpone cake, I was once again delighted with the result. A killer! Even better after a night in the refrigerator.
However, I ran into a problem. The cake was sticking to the baking sheet I had placed in the bottom of the springform pan. Do you have any tips to prevent this from happening again, because of course I want to make this delicious cake again. Thank you.
Hello Claudine, glad you like it! It doesn't matter at all if the bottom sheet sticks to the cake, it prevents the cake from sticking to the mold! See you soon :)
I'm going to do it, it looks very good to me.
Hello, I only have a fan oven.
How long should I cook it for and at what temperature please?
Thank you
Hello Christelle, fan-assisted baking isn't ideal. It's up to you to try using a lower temperature and/or shorter baking time. See you soon :)
Delicious! Easy to make. I was afraid it would be too sickly, but in the end it was not very sweet and a little foamy. Very good, I'll make it again!! Thanks for the recipe
Thank you Lucie! See you soon :)
Recipe still current!!
The cake is just super good. 2/3 times I make it and it's always a great success. A fresh and chocolatey side, just exquisite.
please
Thank you very much Yohann for your feedback! See you soon :)
Excellent moist cake, my children loved it.
Thank you for this easy and delicious recipe ☺️
Thank you Karine! See you soon :)
I like