Cyril Lignac's Chocolate and Mascarpone Cake
By Wafa — 100+ tested recipes
Discover Cyril Lignac's famous chocolate cake where mascarpone replaces butter for an incredibly melt-in-the-mouth and light texture, finished with a crisp chocolate glaze.
Ingredients
- 200 g dark chocolate
- 250 g mascarpone
- 4 eggs
- 75 g icing sugar
- 40 g all-purpose flour
- 100 g chocolate (for the glaze)
- 50 g butter (for the glaze)
Instructions
- 1In a bowl, combine the mascarpone and the dark chocolate that you have previously melted.
- 2Incorporate the eggs one by one, whisking well between each addition.
- 3Add the icing sugar and mix well.
- 4Then stir in the flour, ensuring you obtain a smooth, homogeneous batter.
- 5Pour the mixture into the cake tin and bake at 150°C (300°F) for 25 minutes. Let it cool, then place in the refrigerator to set. (The cake may appear wobbly when it comes out of the oven; this is normal, it will set in the fridge.)
- 6For the glaze: melt the chocolate and butter together. Pour over the unmolded cake and spread evenly.
- 7Allow the glaze to set and keep the cake chilled until serving.
Tips
- Mascarpone replaces butter here to provide an incomparably light, mousse-like texture.
- Use high-quality couverture chocolate for a more intense flavor.
- The size of your tin influences the thickness of the glaze: a smaller tin will result in a more indulgent layer.
Substitutions
- mascarpone → ricotta — Provides a different texture and flavor.
Nutrition
Frequently asked questions
Can I use a different cheese instead of mascarpone for this recipe?
Yes, you could try using ricotta, for example, but it might change the texture and taste of the cake. Mascarpone has a unique texture and flavor that contributes significantly to the original recipe.
How long can I keep this cake in the fridge?
This cake can be stored for up to 5 days in an airtight container in the refrigerator.
How do I know if the cake is properly cooked?
After 25 minutes of baking, the cake might still look undercooked, especially in the center. This is completely normal. The cake will firm up and set as it cools. It is crucial not to overbake it.
Reviews
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