Mint Chocolate Naked Cake with Mascarpone Cream

Naked Mint Cake

Category: Desserts

Serves: 10

Ingredients:

Instructions:

1. Preparing the Sponge Cake:

   • Start by placing the eggs into the bowl of a stand mixer.
   • Begin whisking the eggs, and while mixing, add a pinch of salt.
   • Continue to whip the eggs until you achieve a light and fluffy consistency.
   • Gradually pour in the mint syrup, continuing to whisk.
   • Sift the all-purpose flour and cornstarch directly into the mixing bowl.
   • Gently fold the dry ingredients into the wet mixture using a whisk, working from the bottom up to keep the airiness intact.
   • Line a 24 cm springform pan with parchment paper and pour the batter inside.
   • Bake in a preheated static oven at 170°C (340°F) for about 40 minutes or until a toothpick inserted comes out clean.
   • Once baked, remove the sponge cake and let it cool completely.

2. Making the Mint Cream:

   • In a mixing bowl, whip 500g of fresh cream using an electric mixer until firm and fluffy.
   • In another bowl, place the mascarpone cheese, add the seeds from the vanilla pod, and sift in the powdered sugar.
   • Whisk the mascarpone mixture until smooth.
   • In a small saucepan, heat 40g of cream over low heat until it almost reaches a simmer, then add the gelatin powder.
   • Stir continuously until the gelatin dissolves completely, and let it cool for about 1 minute.
   • Slowly pour the gelatin mixture into the mascarpone mixture and mix gently.
   • Gradually fold the whipped cream into the mascarpone mixture in batches, stirring from the bottom up until fully combined.

3. Assembling the Cake:

   • Prepare chocolate shavings by grating or shaving the dark chocolate.
   • Once the sponge cake has cooled, slice off the crusts from the top of the cake.
   • Using a serrated knife, carefully cut the cake into 3 even layers.
   • For a cleaner edge, use a 20 cm ring cutter to trim the edges of each layer.
   • Place the first layer of cake inside a 20 cm pastry ring placed on a serving platter.
   • Spread a layer of the creamy mascarpone mixture over the cake layer.
   • Sprinkle some of the chocolate shavings on top of the cream.
   • Carefully remove the pastry ring by running a small knife around the edge of the cake to release it.
   • Cover the top of the cake with a layer of the remaining mascarpone cream.

4. Chilling & Final Touches:

   • Refrigerate the cake for at least 30 minutes to allow it to set.
   • Once chilled, transfer the leftover cream into a bowl, add 50g of cream to soften it, and mix well.
   • Decorate the top of the cake with additional chocolate shavings.

5. Serving:

   • Slice the naked mint cake and serve as a fresh, indulgent dessert that’s perfect for any special occasion!

Enjoy the rich and refreshing flavors of mint, mascarpone, and dark chocolate in this stunning naked cake!