Chocolate Marscapone Pound Cake Recipes

AWARD-WINNING MASCARPONE POUND CAKE

Steps:

• Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar. Or, spray with cake release, my favorite!
• Preheat oven to 325 degrees F
• In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
• Add sugar and beat until fluffy, mixture will lighten in color slightly.
• Add eggs one at a time, beating after each addition.
• Slowly add flour to mixture and combine.
• Add vanilla, butter, and almond extracts and combine.
• Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
• Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
• Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.

CHOCOLATE MASCARPONE LAYER CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a springform pan with butter.
• Place dark chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat. Stir in coffee and let cool slightly, about 5 minutes. Whisk egg yolks into the chocolate.
• Whisk egg whites, brown sugar, and salt in a separate bowl until peaks are the consistency of firm snow. Fold into the chocolate mixture. Pour into the pan and smooth the top.
• Bake in the preheated oven until firm, about 20 minutes. Cool for 1 hour.
• Prepare the second layer while the first layer is cooling. Mix water and cocoa powder together in a bowl. Melt dark chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Whisk cream, mascarpone cheese, sugar, and salt together in a bowl. Add cocoa powder mixture and melted chocolate. Pour over the first layer. Refrigerate until set, at least 30 minutes.
• Meanwhile, prepare the top layer. Melt white chocolate in top of a double boiler over simmering water, about 5 minutes. Remove from heat.
• Dissolve gelatin powder in water; let stand for 5 minutes. Heat in a double boiler until melted, 2 to 3 minutes. Mix into the melted chocolate.
• Whisk cream until soft peaks form. Add mascarpone cheese and mix until smooth. Fold in the chocolate-gelatin mixture. Pour over the second layer. Refrigerate cake until firm, at least 3 hours.

CHOCOLATE MARSCAPONE POUND CAKE

Steps:

• cing: For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a non-stick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Add the mascarpone cheese, oi, and vanilla and mix well. With the mixer running on low speed, gradually add the flour mixture until incorporated. Increase the speed to high and beat for 1 minute until the mixture forms a thick batter. Transfer the batter to the prepared loaf pan and bake for 60 to 65 minutes, or until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours. For the icing: In a large bowl, using a high powered hand mixer on medium speed, beat the egg white product until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, drizzle the coffee into the egg whites (the mixture will become liquid). Increase the speed to high and beat for 3 to 4 minutes until smooth and thick. Place the icing in a serving bowl. Cut the pound cake into thin slices and serve with a dollop of icing. Cook's Note: In place of the brewed coffee, use 1/4 cup hot water mixed with 1 tablespoon of instant coffee granules. Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-mascarpone-pound-cake-with-coffee-meringue-icing-recipe.html?oc=linkback

CHOCOLATE MASCARPONE POUND CAKE WITH COFFEE MERINGUE ICING

Steps:

• For the cake: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a nonstick 9-by-5-inch loaf pan with vegetable oil cooking spray. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 2 minutes. Beat in the eggs, one at a time, until smooth. Gradually add the flour mixture and mix until just incorporated. Reduce the mixer speed to low and add the mascarpone, vegetable oil and vanilla. Mix until incorporated.
• Transfer the batter to the prepared loaf pan and bake until a cake tester inserted into the center of the cake comes out with a few moist crumbs attached, 70 to 75 minutes. Cool in the pan for 30 minutes. Remove the cake from the pan and cool completely on a wire rack, about 2 hours.
• For the icing: In a large bowl, using a high-powered hand mixer on medium speed, beat the egg whites until foamy. Add the cream of tartar and beat until the mixture forms soft peaks. Gradually beat in the sugar. With the mixer running on low speed, slowly pour the coffee into the egg white mixture. Increase the speed to high and beat until smooth and thick, 3 to 4 minutes. Place the icing in a serving bowl.
• Cut the pound cake into thin slices and serve with a dollop of icing.

TOASTED POUND CAKE WITH MASCARPONE AND AMARETTO

Steps:

• Preheat oven to 350 degrees F.
• Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
• Stir the apricot preserves and amaretto in a small bowl to blend.
• Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately.

CRANBERRY-MARSCAPONE POUND CAKE RECIPE

Steps:

• 1. Oven 350 degrees; butter and flour 8x5" bread pan. Don't use PAM. Toss chips w/ add'l flour, toss cranberries with add'l flour 2. Combine flour, baking powder and salt, sift THREEE times, set aside 3. Over medium heat, brown 2.5 TBS butter until it is amber, remove foam and set aside 4. Whisk egg with vanilla and set aside 5. Mix butter on medium speed until creamy, slowly add sugar and continue beating until creamy. 6. Add heavy cream and mascarpone and beat on medium speed 7. Turn mixer on low speed and gradually add dry ingredients alternately with eggs. 8. Add chocolate chunks to batter and stir well, then gently stir in cranberries. 9. Pour batter into prepared loaf pan, smooth the top and gently tap the pan on counter to remove air bubbles. 10. With a butter knife draw a line down the center of the pound cake and pour browned butter into the line. 11. Bake until top of cake is golden brown and toothpick inserted comes out clean - 55-65 minutes. Cool in pan for 15", then remove from pan and cool on wire rack. 8x5 foil pan - bake 50 minutes, rotating every 15 minutes. 8x6 flat pan - bake 45 minutes rotating every 15 minutes. 12. Cool cake completely. With a mixer cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of cake and place in fridge until the frosting is set. Garnish with slivered almonds.