Chocolate cake with mascarpone-coffee frosting
- 12 persons
- Preparation time
- 1 hour
for mould 22-23 cm:
- 200 g dark chocolate
- 100 g olive oil
- 5 eggs
- 20 g bitter cocoa
- 130 g sugar
- 200 g ground almonds
- 2 tablespoons brewed Franck Jubilarna coffee
For cream (frosting):
- 250 g mascarpone cheese
- 200 g whipping cream
- 5 tablespoons brewed Franck Jubilarna coffee
- 15 g bitter cocoa
- 50 g powdered sugar
- a couple of tablespoons of toasted chopped almonds
Melt chocolate on steam, add olive oil and leave to cool completely. Mix the egg yolks and sugar and vanilla sugar together, add the melted chocolate, cocoa, coffee and mix everything again. Add the almonds and mix once more.
Beat the egg whites until stiff, then mix it into the mixture of egg yolks, chocolate and almonds with a spatula.
Pour into a mould lined with baking paper and grease the sides with butter. Gently tap the mould on the work surface to remove air bubbles and then place it in the oven preheated at 170°C and bake for 25-30 minutes. Remove from the oven, cool for about 20 minutes in the mould, then remove the sides of the mould and move the cake to the cooling rack to cool completely.
Make a frosting: mix the mascarpone with the bitter cocoa and powdered sugar, add the coffee and mix again briefly. Then add the whipping cream and slowly mix it into the cream. Apply the cream on the cake. Let cool down briefly, sprinkle with chopped toasted almonds and serve.