Friday, November 14, 2008

Flourless Chocolate Cake with Dulce de Leche Mascarpone

This is my go-to dessert when I don't have a lot of time on my hands. It is easy to make-if you can stir and pour, you can make this cake. Also a gluten-free.


8 ounces semisweet or bittersweet chocolate
2 sticks unsalted butter
1 1/4 cup sugar
6 eggs
1 cup cocoa powder
1 tub marscarpone
1 cup whipping Cream
1/2 cup dulce de leche, or to taste
2 8 inch round cake pans or cupcake liners and cupcake pans
Wax paper

Instant coffee or espresso

Preheat oven to 350 degrees.
Melt chocolate and butter in pot over medium heat, stirring occasionally. (If it bubbles, it is too hot, the melting should be gradual). When chocolate and butter have been melted, take off burner and set aside. Mix sugar and cocoa powder together in large bowl. Crack 6 eggs and put in separate bowl, whisk the eggs briefly. Add dry ingredients to chocolate mixture slowly, stirring until they have been incorporated. Add eggs and stir vigorously to incorporate. If you like, add 1/2 teaspoon vanilla and a few shakes of ground cinnamon and mix in.

This recipe can make two 8 inch round layer cakes or about 20 cupcakes. If using cake pans, line the bottoms with wax paper to facilitate removal after cooking.

The cake takes about 30 minutes to cook, but check after 20-25 minutes. If a thin crust has formed on the top, it is done. Remove from oven and let rest on cookie rack for 5-10 minutes. Run a knife around edges of cake and flip onto plate.

The cupcakes take less time, 12-18 minutes, but check for the thin crust. Remove cupcakes from pan and let cool on cookie rack.

Put large mixing bowl and whipping cream in freezer to chill for 5 minutes.
Scoop the mascarpone into the mixing bowl and pour in 1 cup whipping cream. Beat until soft peaks form. Add dulce de leche. Beat until stiff peaks form. Refridgerate.

When cakes have cooled, spread mascarpone mixture over the top of one cake layer. Place the second layer on top on press down gently. Spread remainder of masarpone onto top of cake. Refridgerate until serving. Toothpicks/kebabs can be used to ensure the top layer doesn't go anywhere before serving the cake! They also prevent cling wrap from sticking to the mascarpone.

For cupcakes, simply spread mascarpone on tops before serving.

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Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)