Majority of the time, I eat my dinners for the sole purpose of indulging in dessert.
These are super easy to make and taste absolutely divine!
They’re perfectly chocolatey, coffee-y, velvety, and most importantly, they taste absolutely amazing!
This recipe yields around 12 – 6 oz pots. But you can make these into a 6 inch cake, a 12 inch loaf or really any shape you want. Keep in mind that it is a very soft dessert by nature so it won’t initially hold its shape standing alone.
There are three parts to this recipie and some assembly involved but they’re all pretty straightforward. Don’t let the length of the protocol deter you from trying, the steps are all fairly simple.
Ingredients:
Cake:
4 eggs
3/4 cup sugar
3/4 cup flour
1 tsp vanilla
Mascarpone Cream:
1 8oz container of mascarpone
1.25 cups sugar
2/3 cup + 1 tbsp heavy cream
1 tsp vanilla
Coffee Syrup:
1.25 cup coffee
1.5 tbsp sugar
**optional 2 tbsp white rum**
Directions:
For the cake:
Preheat oven to 350 F. Beat eggs on medium to high speed for 3 minutes. Slowly add in sugar while eggs are whipping up. Beat for 2 more minutes or until mixture is pale yellow and thick. Slowly incorporate the flour, folding it in so as to not lose the volume. Gently incorporate vanilla. Bake for 15 minutes (times might vary according to your choice of bakeware) until toothpick inserted comes out clean.
For the cream:
Beat together 1-8oz container of mascarpone with sugar and vanilla until fluffy. Add in heavy cream and beat until voluminous. Set aside.
For the coffee syrup:
Brew very strong coffee and add sugar to it. Set aside to cool. If adding rum, add right before assembly.
Assembly:
Line bottom of your container with a dollop of cream. I baked mine in a 26×18 pan to cut into circles for my pots. Dip cake circles into the coffee syrup and add to the pot. Add layer of cream. Sift cocoa powder on top of the cream. Add second cake layer after dipping into the coffee syrup. Add layer of cream. Sift cocoa powder on top. Continue layering until cake is finished. Rest in the refrigerator for at least 12 hours prior to consumption.
As always, let me know if you make them and your thoughts on them!