Cakes/Sweets, Confectionery, Dessert, Recipe
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Mascarpone Bitter Chocolate Cake | マスカルポーネ・ビターチョコレートケーキ

Welcome February!

And is anyone getting an early mind to set for Valentine’s Day?

This is a very simple recipe; rich, dense and bitter sweet chocolate cake which can probably be shaped to be divided into few ‘Valentine’ darlings. Once you  have the proper ingredients, mascarpone cheese and bitter sweet chocolate which I’ve used couverture chocolate you cannot go wrong. It tastes absolutely divine – at least for chocolate lovers.

See it it works for you?!












This is what it looks like after baking it for 3/4hour.

Mascarpone Bitter Chocolate Cake | マスカルポーネ・ビターチョコレートケーキ20cm Tin

  • 300g Bitter Sweet Chocolate (Couverture chocolate)
  • Espresso Café 30cc OR Instant Coffee 3g + 30cc Water
  • Mascarpone Cheese 500g
  • Sugar 75g
  • Egg Yolk 3
  • Corn Starch 35g
  • 1 Tsp Brandy (Flavoring)


  1. In a small pan, melt the chocolate over a boiling pan with café ingredients.
    2. In large bowl whisk the mascarpone cheese, sugar, egg yolk and corn starch last until it is a smooth mixture.
  2. Add the 1 + 2 ingredients.
  3. Bake for 45minutes at 140C. Refrigerate before serving. Sprinkle cocoa powder .


Mascarpone Bitter Chocolate Cake | 20cm Tin

  • ビターチョコレート・・・・300g (大東カカオクーベルチュールセレクショーネ ノワール 500g (ビター)

  • エスプレッソカフェ・・・・30cc or インスタントコーヒー・・・3g + 30cc水
  • マスカルポーネ・・・・・・500g (代用 マスカルポーネ・360g + 生クリーム・100g)
  • コーンスターチ・・・・・・35g
  • 砂糖・・・・・・・・・・・75g
  • 卵黄・・・・・・・・・・・3個
  • ブランデー・・・・・・・・・小匙1
  1. チョコレート、エスプレッソコーヒーとインスタントコーヒーを鍋に入れて湯銭で溶かします。
  2. ボールにマスカルポーネ、砂糖、卵黄を泡立てます。最後にふるったコーンスターチを入れてよく混ぜ、よく混ざったらチョコレートを入れ混ぜます。
  3. キッチンペーパーを敷いた型にいれ140℃で約45分焼き出来上がりです。
  4. 冷蔵庫で冷やし、分量外のカカオをかけて。


  1. I love bitter chocolate and yes, I have already made my gifts and am looking at some Godiva chocolate for myself. This year’s special edition is in a heart shaped silver can. Can’t wait to get my hands on it. xo

    Liked by 1 person

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