Chocolate Souffle Layer Cake Wmascarpone Cream Recipes

Steps:

• For Mascarpone-Chocolate Cake: Preheat oven to 325 degrees F.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, 1at the time, beating well after each addition. Add mascarpone and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into a 10-inch cake pan and bake for 45 minutes.
• For Lavender-Honey Butter Cream: Cook sugar to a soft ball stage. Wisk the egg whites until stiff. Slowly pour cooked sugar into egg whites. Continue to whisk until meringue cools down to room temperature. One by one add small pieces of butter, then stir in the honey.
• For Milk Chocolate Ganache: Chop Chocolate into small pieces and place into a bowl. Bring heavy cream to a boil and poor over the chocolate. Stir until all pieces are melted.
• To assemble: Cut cake in 3 equal disks. Fill the first layer with the milk ganache and the second layer with the lavender-honey butter cream. Use the butter cream to frost the sides and top of the cake.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
• Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
• Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
• Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
• Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
• Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

Steps:

• Heat oven to 325°F. Grease springform pan, 9x2 1/2 inches, with shortening. In 2-quart heavy saucepan, heat 1 cup of the chocolate chunks and 1/2 cup butter over medium heat, stirring occasionally, until melted. Cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in 1/2 cup granulated sugar, 1 tablespoon at a time, until soft peaks form. Fold about 1/4 of the egg whites into chocolate mixture; fold chocolate mixture into egg whites. Spread in pan. Sprinkle 2/3 cup chocolate chunks evenly over top.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean (top will appear dry and cracked). Cool 10 minutes. Remove side of pan; leave cake on pan bottom. Cool completely on wire rack.
• Just before serving, in 1-quart saucepan, heat 1/3 cup chocolate chunks, 3 tablespoons granulated sugar and the milk over medium heat, stirring constantly, until chocolate is melted and mixture boils. Remove from heat; stir in 1/2 teaspoon butter.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Place cake on serving plate. Drizzle servings of cake with sauce. Serve with whipped cream. Sprinkle with candies.