CHOCOLATE GENOISE WITH MASCARPONE
A beautifully simple yet delicious Genoise sponge to add to your baking arsenal. This 5-ingredient cake is finished off with light and creamy piped mascarpone, and a healthy dusting of cocoa powder. A quick and easy dessert for weeknights and weekends.
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• 4 Extra Large Eggs
• 120g + 20g Caster Sugar
• 100g Plain Flour
• 20g 45% Hot Chocolate Powder
• 300g Mascarpone -
• Preheat your oven to 180°C. Get ready a 20cm cake tin or ring on top of a lined tray (you do not need to grease or line your tin).
• Whisk the eggs with 120g sugar until light and thickened (when a whisk is lifted out of the mixture you are able to draw a figure of 8 before it settles).
• Sieve the cocoa powder and plain flour and then fold into the egg mixture in stages (being careful not to knock out too much air.)
• Pour into your prepared tin and bake for 15-20 minutes until risen and looks totally dry on the top. Leave to cool completely before cutting half.
• Mix the 20g Caster sugar with the mascarpone until smooth. Pipe onto the bottom layer of the sponge, top with the second sponge and decorate with a more cream and a generous dusting of cocoa powder.
