Number Cake Mascarpone Chocolat
For the second layer i opted for double cream.
Number cake mascarpone chocolat. In a food processor process cold cubed butter flour ground almond powdered sugar and pinch salt. Pour over the remaining dough. And with the chocolate cake being oil based it stays moist.
Transfer the dough to a work surface pat into a ball and flatten into a disk. Add cocoa powder and vanilla and pulse for another 30 seconds or until cocoa powder has completely disappeared into the batter. The first layer is the milk chocolate and mascarpone one.
Beat cream cheese and mascarpone cheese in a blender until completely smooth. Wrap in plastic and refrigerate for 1 hour. Bakeries cafe cute little sweets and coffee place that has amazing macaroons cakes.
Do a toothpick test. After about 30 minutes in the oven stick in a toothpick in the cake close to the edge not to touch a mascarpone filling. I used it for this devil s food poke cake i shared recently on the blog.
It s more like a glaze rather than filling in itself then the third chocolate the white one is just sprinkled over to give it the final touch. For the chocolate mascarpone cheesecake filling. Add brown sugar and beat until well blended about 2 minutes.
Pulse until well combined. Add in the eggs egg yolks and sugar. Add egg and vanilla extract process until dough is formed.