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What have a beautiful look sponge cake & delicious cake with out any baking  ??
This is the cake for you !
Apologies for all the calories, but this a Celebration Cake.
This is Guaranteed to hit the Comfort Zone of Pleasure of dessert’s .
Dark & Hazelnut Chocolate Mousse
2 pkts savoiardi ( sponge finger)
350 g good-quality dark chocolate
7 eggs Separated / 3 egg yolks
2 tblsp Instant coffee
2 1/2 cup cream,whipped (600 ml /20 oz)
1 tblsp Hazelnut spread
White Chocolate & Mascarpone
250 g light cream cheese
4 egg yolks
2/3 cup cream
250g mascarpone cheese
80g white chocolate, grated
180g castor sugar
2 cup strong coffee
1 tablsp brown sugar
1/4 cup Tia Maria or chocolate  base  Liqueur or orange juice
300g  fresh or frozen raspberries
1/4 cup dark cocoa powder
1 pkt tim tam biscuits or your favorite chocolate biscuit for garnish
Method: Dark & Hazelnut Chocolate Mousse

• Whisk the egg whites until soft peaks , slow add the sugar .
  Beat  the egg whites until stiff peaks form add sugar gradually, beating constantly after each addition.
  Until  thick gloss & sugar has dissolved.
  Place the egg whites aside.
• Whipped up  900 ml of cream & put aside.
• Put the dark chocolate , coffee & hazelnut spread in a heatproof bowl.
  Half fill a saucepan with water & bring to boil.
  Remove from heat & place the bowl over the pan, making sure it is not touching the water.
  Stir occasionally until the chocolate has melted. Set aside to cool.
• Add to the cool melted chocolate Egg  3 yokes & fold into chocolate .
• Large bowl  2 1/2 cup whipped cream & add half egg whites.
  Using a metal spoon , fold in melted chocolate until  just combined.
  Place in the refrigerate  until you complete the white chocolate mascarpone filling.
  White Chocolate & Mascarpone
• Place Cream Cheese in large bowl , beat with electric beaters until smooth.
  Add the 4 egg yolks, beat a further 2 minutes or until slightly thickened.
  Using a metal spoon , fold in mascarpone cheese & grated  white chocolate.
  Stir until just combine & mixture is smooth. ( Don’t over beat the mascarpone will curdle )
• Fold rest of egg whites , into mixture of mascarpone cheese . Put aside.
• Combine coffee, brown sugar, liqueur or orange juice in a medium bowl.
  Quickly dip one- third of the  sponge biscuit fingers into coffee mixture.
• Arrange biscuits on a  cake stand with the large cake springform ring (about 25cm) on the cake stand
  ( just using the cake ring not the base of the cake tin)
• Arrange the dip sponge fingers, on the cake stand .
  Sprinkle with 1 tblsp cocoa & grated  dark chocolate , same raspberry.
  Spread chocolate mousse , arrange the dip sponge finger sprinkle with 1 tblsp cocoa & grated  white chocolate .
• Spread with one- third of the white choc/ mascarpone  mixture .
  Repeat layering once more with both fillings.
• Last filling should be the white choc/mascarpone .
  Chopped the pkt of tim tam’s & sprinkle the biscuits on topped .
• Cover & Refrigerate several hours or overnight to allow the flavours to develop.
  Take the cake out 10 mins before serving , so you can taste each layer of the cake .
  Can be served with cream if you what ? But I think nice with out the cream , just thing there is enough cream in the sponge .

Tags: cake, chocolate, chocolate & mascarpone sponge, mascarpone, sponge

4 Responses to “Chocolate & Mascarpone Sponge”

1. Beluga kaviar bestellen Says:
   January 18th, 2010 at 8:31 am

   solid recipe! . I enjoy studying your web logs. Where did you download this pretty site template from? Greetings from greece.

2. admin Says:
   May 22nd, 2010 at 7:27 am

   Thanks, hope you enjoy Chocolate & Mascarpone Sponge …
   But you have to try my Wickedly Rich Chocolate & Hazelnut Mousse !!!

3. new roof Wilmington de Says:
   June 28th, 2010 at 12:53 pm

   Great points…I would note that as someone who really doesn’t comment to blogs much (in fact, this may be my first post), I don’t think the term “lurker” is very flattering to a non-posting reader. It’s not your fault in the least , but perhaps the blogosphere could come up with a better, non-creepy name for the 90% of us that enjoy reading the posts.

4. admin Says:
   July 9th, 2010 at 6:11 pm

   Thank so much for leave this remark I enjoy reading !! An EnJoy Chocolate & Mascarpone Sponge

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