Soft chocolate cake with crema di mascarpone

• porciones: Serves 8

Ingredientes

Ingredients: For the cake butter for greasing the tin

70% Valrhona chocolate 400g, (14oz) eggs 6 caster sugar 150g, (5 ½oz) double cream 300ml, (10fl oz)

For the crema mascarpone 300ml, ( 10fl oz) vanilla pod ½, seeds scraped out icing sugar 1 tbsp brandy 1 tbsp

Instrucciones

• Take a 20cm (8in) diameter cake tin and find a baking tray into which it will fit easily. Pour water into the tray to come right up to the rim of the tin. Put the tray into a 150°C/300°F/gas mark 2 oven. Grease and line the cake tin with parchment paper. Melt the chocolate in a bowl over a saucepan of hot water, making sure the bowl isn't in direct contact with the water and that the water does not boil. Remove from the heat. • Separate the eggs, and then whisk the yolks with 100g (3 ½oz) of the sugar until pale in colour. • In another bowl, whisk 150ml (5fl oz) of the cream until it forms soft peaks. In yet another bowl, whisk the egg whites, adding the remaining sugar gradually until it, too, forms soft peaks. It should look light and glossy- almost like a merinque mixture • Finally, to combine everything, mix the melted chocolate into the yolks. Stir in the remaining (unwhipped) cream, and then fold in the whipped cream. Lastly, carefully fold in the egg whites and pour into the prepared tin. • Place the tin in its bain Marie. The water level should still be right up to the rim of the tin. Bake for approximately 45 minutes to an hour- it should be firm on the top with a slight wobble. Leave to come to room temperature. • For the crema, mix all the ingredients together, adding more brandy or sugar to taste.