Chocolate and mascarpone cake by Cyril Lignac

How to make chocolate cake, too, mascarpone, apple, beside, Cyril, lignac

It's been a while since Cyril Lignac's chocolate cake formula influenced me to wink ... what's more, well that is finished. 

A cake hyper fondant in view of mascarpone that replaces the spread, I truly adored this cake which nearly does not should be bitten so much it softens in the mouth ... 

The cake is truly extremely straightforward and quick to accomplish, an avarice to everybody ... I discovered this formula from Lignac on Valérie's blog here. 

fixings: 

(for a square 20x20cm or a hover of 22cm) 

• 200g of dim chocolate 

• 250g of mascarpone (at room temperature) 

• 4 eggs 

• 75g icing sugar 

• 40g flour 

For coating: 

• 80g of dim chocolate 

• 40g margarine half salt 

Readiness: 

Step 1

Preheat the broiler to 150 ° C. 

Step 2

Liquefy the chocolate in a bain marie. 

Step 3

In the vat of a robot, pour the mascarpone and after that whip a little to unwind. Pour over dissolved chocolate and keep whipping. 

Step 4

Include the eggs, one by one, rushing around 30 seconds between each. 

Step 5

At that point include the icing sugar, keep whipping to fuse. 

Step 6

Include the flour and whisk just to blend. 

Step 7

Place the square or stainless steel hover on a silicone plate put straightforwardly on the broiler rack (so as to keep all the fondant of the cake) to the form of the paper so the batter does not get away. 

Step 8

Empty the mixture into the skillet and prepare for around 25 minutes, the focal point of the cake ought to stay unsteady, it will solidify after the icy. Note that on the off chance that you don't cook your cake around or no-limit square on a silicone plate, increment the cooking time. 

Step 9

Permit to cool to room temperature for a couple of minutes at that point expel the square or stainless steel circle. Course the icebox for 1 hour before you can expel the paper and make the icing. 

For coating: 

Step 1

In a pan, dissolve the spread with the chocolate over low warmth. 

Step 2

Enable the icing to cool for 5 to 10 minutes with the goal that it is not very fluid. 

Step 3

Spread the good to beat all with a spatula and embellish with a blade (bread) by disregarding the blade the cake undulating to shape waves. 

Step 4

Cut the edges of the cake if wanted for a more keen outcome, this will likewise expel the edges somewhat more dry and keep just the fondant .