Chocolate Cake With Mascarpone And Praline Recipes

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ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK



Almond Praline Cake with Mascarpone Frosting and Chocolate Bark image

Categories     Mixer     Chocolate     Dairy     Egg     Nut     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 26

Ganache filling:
1 1/4 cups heavy whipping cream
3 tablespoons (packed) dark brown sugar
10 ounces bittersweet or semisweet chocolate, chopped
Almond cake:
1 1/2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup (packed) dark brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 7-ounce packages almond paste,* crumbled into 1-inch pieces
7 large eggs
1 tablespoon vanilla extract
1 3/4 teaspoons almond extract
Almond praline:
1 cup sugar
2 cups whole almonds, toasted
Mascarpone frosting:
1 1/2 8-ounce containers mascarpone cheese**
1 1/2 cups chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract
Chocolate bark:
4 ounces bittersweet chocolate, chopped
*Available in the baking section of most supermarkets and at specialty foods stores.
**Italian cream cheese; available at many supermarkets and Italian markets.

Steps:

  • For ganache filling:
  • Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
  • For almond cake:
  • Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
  • For almond praline:
  • Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
  • For mascarpone frosting:
  • Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
  • Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
  • For chocolate bark:
  • Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
  • Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.

CHOCOLATE MASCARPONE LAYER CAKE



Chocolate Mascarpone Layer Cake image

This is probably my favorite cake recipe of all time. Light, delicious, and rich, just not so easy to make. Garnish with fresh fruit or chocolate swirls.

Provided by chinchilla

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 5h45m

Yield 12

Number Of Ingredients 19

1 teaspoon unsalted butter
1 ⅛ cups chopped dark chocolate
1 cup unsalted butter
1 tablespoon instant coffee
5 large eggs, separated
⅓ cup brown sugar
1 pinch salt
5 tablespoons warm water
2 tablespoons cocoa powder
1 ⅛ cups chopped dark chocolate
⅞ cup light cream
5 ounces mascarpone cheese
1 tablespoon white sugar
1 pinch salt
1 cup chopped white chocolate
2 teaspoons gelatin powder
3 tablespoons water
⅞ cup light cream
5 ounces mascarpone cheese

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.

Nutrition Facts : Calories 652.2 calories, Carbohydrate 36.8 g, Cholesterol 191.6 mg, Fat 54.7 g, Fiber 2.4 g, Protein 8.4 g, SaturatedFat 27.7 g, Sodium 99.6 mg, Sugar 31.3 g

CHOCOLATE-PRALINE LAYER CAKE



Chocolate-Praline Layer Cake image

For the chocolate-lover in all of us, this dessert is the one. Packed with pecans, the luscious layers are topped off with heart-shaped chocolate candies. Every day is Valentine's Day with this cake!-Kathy Engler, Brookfield, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 16

1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
CAKE:
1 package chocolate cake mix (regular size)
4 eggs
1 cup fat-free milk
1/2 cup butter, softened
1/2 cup sweetened condensed milk
1 package (3.4 ounces) cook-and-serve chocolate pudding mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls and heart-shaped chocolate candies

Steps:

  • In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.

Nutrition Facts : Calories 674 calories, Fat 41g fat (22g saturated fat), Cholesterol 170mg cholesterol, Sodium 506mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 8g protein.

ALMOND PRALINE CAKE WITH MASCARPONE FROSTING AND CHOCOLATE BARK



Almond Praline Cake With Mascarpone Frosting and Chocolate Bark image

This recipe is a bit time consuming, without doubt. However, the final product is to die for!! Once decorated this cake is soo beautiful. This was published in Bon Appetit, March 2007 edition. This cake should be done a day before.

Provided by Marz7215

Categories     Dessert

Time P2DT1h

Yield 1 cake, 12 serving(s)

Number Of Ingredients 19

1 1/4 cups heavy whipping cream
3 tablespoons packed dark brown sugar
10 ounces chopped semisweet chocolate, chopped
1 1/2 cups cake flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup packed dark brown sugar
3/4 cup unsalted butter, room temperature
3 (7 ounce) packages almond paste
7 large eggs
1 tablespoon vanilla extract
1 3/4 teaspoons almond extract
1 cup sugar
2 cups whole almonds, toasted
1.5 (8 ounce) containers mascarpone, cheese**
1 1/2 cups chilled heavy whipping cream
3 tablespoons sugar
1 tablespoon vanilla extract
4 ounces bittersweet chocolate, chopped

Steps:

  • For ganache filling:.
  • Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
  • For almond cake:.
  • Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
  • For almond praline:.
  • Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
  • For mascarpone frosting:.
  • Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
  • Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
  • For chocolate bark:.
  • Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
  • Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.

Nutrition Facts : Calories 1059, Fat 73.8, SaturatedFat 30.7, Cholesterol 228.6, Sodium 296.3, Carbohydrate 93.6, Fiber 9.6, Sugar 61.9, Protein 19.2

CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING



Chocolate Cake with Ganache and Praline Topping image

Provided by Fred Thompson

Categories     Cake     Milk/Cream     Microwave     Chocolate     Dessert     Bake     Fourth of July     Pecan     Butter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 23

Cake:
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes, room temperature
1/4 cup natural unsweetened cocoa powder
1/2 cup boiling water
1 cup all purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt
1/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
Ganache:
1 cup semisweet chocolate chips
3 tablespoons heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Praline:
3/4 cup (packed) dark brown sugar
1/4 cup heavy whipping cream
3 tablespoons unsalted butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup pecans, toasted , chopped

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
  • Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
  • For ganache:
  • Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
  • For praline:
  • Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE



Devil's Food Cake With Hazelnut Praline image

The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.

Provided by Yotam Ottolenghi

Categories     cakes

Time 1h30m

Yield 8 servings

Number Of Ingredients 19

5 1/3 ounces/150 grams sunflower oil (by weight not by volume), plus more for greasing the pan
3/4 cup/75 grams unsweetened Dutch-processed cocoa powder
1 1/2 cups/192 grams all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 cup/200 grams superfine sugar (caster sugar) or granulated sugar
1/2 lightly packed cup/100 grams dark brown sugar
2 large eggs
1/2 cup plus 1 tablespoon/150 grams plain kefir (or buttermilk)
3/4 cup plus 3 tablespoons/220 grams very hot coffee, plus 1 tablespoon/14 grams at room temperature, for brushing
1 1/2 cups/200 grams blanched hazelnuts
3/4 cup plus 2 tablespoons/180 grams superfine sugar (caster sugar) or granulated sugar
1/4 teaspoon salt
1 1/4 cups/300 grams cold heavy cream (double cream)
1/3 cup plus 1 tablespoon/95 grams mascarpone
2 tablespoons malted milk powder, such as Horlick's
1/4 cup plus 2 teaspoons/30 grams confectioners' sugar (icing sugar)
Tiny pinch of salt

Steps:

  • Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
  • In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
  • Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
  • Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
  • Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
  • Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
  • Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
  • Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
  • When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

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