Cakes Make-ahead Snack Chocolate Gluten-free Mascarpone Passover Festive

Chocolate Mascarpone Cake - Gluten-Free, with a Glossy Ganache

A chocolate mascarpone cake with a melt-in-the-mouth texture, covered in a beautifully glossy chocolate ganache. And it’s gluten-free! Perfect for using up a tub of mascarpone and for a change from the classic tiramisu.

Chloé Flam

Chocolate Mascarpone Cake - Gluten-Free, with a Glossy Ganache

Ingredients

Check off ingredients as you go

    Makes 1 cake, 20-22 cm (8-9 inch) in diameter

    • 200 g (7 oz) dark chocolate (good quality, at least 60%)
    • 4 large eggs
    • 90 g (½ cup) light brown sugar
    • 250 g (1 cup) vanilla mascarpone (or plain mascarpone and a few drops of vanilla extract)
    • 40 g (⅓ cup + 1 Tbsp) almond flour
    • 40 g (⅓ cup) cornstarch or potato starch
    • a few sliced almonds for decorating (optional)

    For the glaze

    • 200 ml (¾ cup + 1 Tbsp) heavy cream
    • 100 g (3.5 oz) dark chocolate (60%), chopped with a knife
    • 40 g (3 Tbsp) butter, at room temperature
    • 2 level Tbsp honey
    1. Make the cake. Preheat the oven to 160°C (325°F). Lightly butter the pan and line it with a sheet of parchment paper. In a small saucepan, melt the chocolate over low heat or in a double boiler. Meanwhile, in a large bowl, whisk the eggs with the sugar (just until combined, without incorporating too much air).
    2. Add the mascarpone to the egg and sugar mixture, mix, then add the chocolate, still whisking, until everything is combined. Finally, add the starch and the almond flour. The batter should be smooth.
    3. Pour the batter into the pan and bake for about 25 minutes. The cake will form a crust around the edges while staying soft and fudgy in the center. Let it cool slightly out of the oven, then carefully turn it out. Let it cool on a wire rack set over a dish, so you can glaze the cake right there.

    Making the glaze

    1. In a saucepan, pour in the cream and the honey and bring to a simmer. Put the chopped chocolate in a bowl. Gently pour the hot cream over the chocolate and the butter, stirring as you go, until everything is incorporated and the mixture is smooth and glossy.
    2. Pour it gradually over the center of the cake (the glaze will run toward the edges) until the cake is completely covered. Let the glaze set for a few moments, then carefully transfer the cake to a serving plate. I usually use two large, wide spatulas to help me; this is the tricky part. Decorate with sliced almonds and keep in the fridge.

    I recommend taking it out about twenty minutes before serving so you can enjoy its texture.

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