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Martha Stewart Member
Rating: Unrated
02/16/2010
After mixing everything together I realized I had forgotten to add the butter. I baked it anyway and it turned out delicious. What is the purpose of the butter? The texture came out perfect and the flavor was excellent. So I guess mine was less calories!
Martha Stewart Member
Rating: Unrated
02/14/2010
This was divine, easy to make, definitely wonderful chocolate for chocoholics, not overly sweet and light as air. Love it!
Back to Chocolate Pudding Cake with Peppermint-Mascarpone Cream
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch cake
5087_020810_cake.jpg
Ingredients
Ingredient Checklist
Nonstick cooking spray
11 ounces dark chocolate, preferably 64 percent cacao
2 ounces milk chocolate
3/4 cup unsalted butter
8 large eggs, separated
1/2 cup light-brown sugar
1 tablespoon pure vanilla extract
Pinch of coarse salt
1/3 cup plus 3 tablespoons granulated sugar
2 tablespoons crushed peppermint candies, plus 8 whole for garnish
1 cup mascarpone cheese, softened
1 cup whipped cream
Confectioners’ sugar, for dusting
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch cake
5087_020810_cake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes one 9-inch cake
Recipe Summary
Yield: Makes one 9-inch cake
Yield: Makes one 9-inch cake
Makes one 9-inch cake
5087_020810_cake.jpg
5087_020810_cake.jpg
Ingredients
Ingredients
- Nonstick cooking spray
- 11 ounces dark chocolate, preferably 64 percent cacao
- 2 ounces milk chocolate
- 3/4 cup unsalted butter
- 8 large eggs, separated
- 1/2 cup light-brown sugar
- 1 tablespoon pure vanilla extract
- Pinch of coarse salt
- 1/3 cup plus 3 tablespoons granulated sugar
- 2 tablespoons crushed peppermint candies, plus 8 whole for garnish
- 1 cup mascarpone cheese, softened
- 1 cup whipped cream
- Confectioners’ sugar, for dusting
Directions
Preheat oven to 350 degrees. Line a 9-inch springform pan with a parchment paper round; spray with nonstick cooking spray. Wrap exterior of pan with a double layer of heavy-duty aluminum foil. Set aside.
Melt both chocolates and butter together in a heatproof bowl set over (but not touching) simmering water; set aside to cool slightly.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, brown sugar, and granulated sugar until very thick and ribbons form; stir in vanilla, salt, and cooled chocolate.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold in some of the egg yolk mixture, then fold half of the egg whites into the egg yolk mixture. Fold remaining egg whites into yolk mixture.
Pour into prepared springform pan and place it into a larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of springform pan. Carefully transfer to oven and bake until top appears dry but inside is moist and mousse-like, 50 to 60 minutes. Transfer to a wire rack and let cool completely.
Meanwhile, line a baking sheet with a nonstick baking mat or waxed paper. Place whole peppermint candies about 2 inches apart on baking sheet. Transfer to oven and bake until melted, about 7 minutes. Remove from oven and let cool on baking sheet.
In a small bowl, mix together mascarpone cheese, crushed peppermint candies, and 1 tablespoon sugar. Stir in whipped cream and add remaining 2 tablespoons sugar.
To serve, unmold cake and dust with confectioners’ sugar. Serve with peppermint mascarpone cream and candy garnish.
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: Unrated
02/16/2010
After mixing everything together I realized I had forgotten to add the butter. I baked it anyway and it turned out delicious. What is the purpose of the butter? The texture came out perfect and the flavor was excellent. So I guess mine was less calories!
Martha Stewart Member
Rating: Unrated
02/14/2010
This was divine, easy to make, definitely wonderful chocolate for chocoholics, not overly sweet and light as air. Love it!
Reviews (2)
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
Add Rating & Review
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
2 Ratings
5 star values:
0
4 star values:
0
3 star values:
2
2 star values:
0
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/16/2010
After mixing everything together I realized I had forgotten to add the butter. I baked it anyway and it turned out delicious. What is the purpose of the butter? The texture came out perfect and the flavor was excellent. So I guess mine was less calories!
Martha Stewart Member
Rating: Unrated
02/14/2010
This was divine, easy to make, definitely wonderful chocolate for chocoholics, not overly sweet and light as air. Love it!
Martha Stewart Member
Rating: Unrated
02/16/2010
After mixing everything together I realized I had forgotten to add the butter. I baked it anyway and it turned out delicious. What is the purpose of the butter? The texture came out perfect and the flavor was excellent. So I guess mine was less calories!
Rating: Unrated
Rating: Unrated
02/14/2010
This was divine, easy to make, definitely wonderful chocolate for chocoholics, not overly sweet and light as air. Love it!
All Reviews for Chocolate Pudding Cake with Peppermint-Mascarpone Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Pudding Cake with Peppermint-Mascarpone Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
