Last minute homemade baked good, the Chocolate Mascarpone is all you need for Valentine’s Day! Yes, we are aware of the cheesy-ness of this – but if you think it over, all of this has double meaning. Yes, the cake is indeed, cheesy, because of its enormous amount of chocolate mascarpone.
You can tell that this is what makes it great and eatable: it’s not that sweet, nor too disgustingly creamy. It’s darn perfect, if you ask us – and we are one of the most modest people around here.
Initially we made this cake more like a cheese-cake – small with a moderate quantity of cream. Not bad at all if you think about it. But it looked horrible. It was too sweet, and the strawberry icing almost made us feel a bit sick after only 3 bites. So yes, total fail. But this happens when you’re experimenting with something new, fast, without taking some essential tips in consideration. This is what happens when you see a pretty picture of the cake on Pinterest, and try to replicate it immediately.
Oh well, it happens! But not to worry, because we made it a second time! Only that, it’s not a cheesecake anymore, it’s more of a cake – size-wise. Less sugar, a smarter way of preparing the strawberry icing, and of course, more mascarpone and better quality of chocolate! In conclusion, the best no-bake cake to make for Valentine’s day!
- 200g digestive biscuits (or any biscuits)
- 750g mascarpone (room temperature)
- 180g dark chocolate
- 150g powdered sugar
- 200g strawberries
- 70g butter
- Blend the biscuits and place them at the bottom of the pan.
- Melt the chocolate and mix it with the mascarpone.
- Pour all the cream in the pan, over the biscuits.
- Add the partially done cake in the fridge, until you prepare the icing.
- Blend the strawberries and melt the butter.
- Mix them together afterwards with a wooden spoon.
- Pour the icing over the cake, and put it back in the fridge.
- It's recommended to serve the cake after 4 or 5 hours - or maybe the next day.
- We know it's hard to wait!
- This recipe is for a 21cm pan.