No Cook Chocolate Mascarpone Cake Food

NO-COOK CHOCOLATE MASCARPONE CAKE

Steps:

• Line a 4 cup loaf pan with clingfilm.
• Break and crumble the cookies.
• Mix with the orangeliqeur and let it soak.
• Melt the chocolate au bain marie (in a pan above a pan with simmering water).
• Let the chocolate slightly cool.
• Mix the chocolate with the mascarpone and the soaked cookies.
• Pour into prepared pan.
• Let it stiffen in the refridgerator for at least 2 hours.
• Slice (with a wet knife) and serve with lemonsauce or whipped cream or just eat it as it is.

LEMON MASCARPONE CAKE

Steps:

• Preheat oven to 180°C (375°F).
• Spray and flour 2 springform or layer tins (24 cm or 9 inch).
• Beat egg yolks with vanilla.
• Add oil, boiling water and lemon juice and continue beating all the time until foamy.
• Add caster sugar and continue beating.
• Lastly add flour, baking powder and lemon rind.
• Beat egg whites with baking powder until very stiff; set aside.
• Fold egg whites into lemon mixture.
• Bake for 20-25 minutes on middle rack of oven.
• Allow to cool.
• Filling: Beat egg yolks with sugar until very thick.
• Add lemon juice.
• Add mascarpone and continue beating until thickened.
• Beat egg whites until stiff.
• Fold into egg yolk and add lemon rind.
• Place mixture in fridge and allow to set.
• Spread 1/2 mascarpone on top of bottom layer of cake.
• Top with other cake and more mascarpone.
• Decorate with grated lemon rind.

CHOCOLATE MASCARPONE LAYER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
• Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
• Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
• Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
• Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
• Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.