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Warm Chocolate Cakes with Mascarpone Cream

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Warm Chocolate Cakes with Mascarpone Cream

Warm Chocolate Cakes with Mascarpone Cream
Quentin Bacon
Provided by:
total prep
In his riff on Black Forest cake, a favorite dessert of his father?s, Hosea Rosenberg tops individual cakes with mascarpone cream instead of whipped cream and luscious brandied cherries instead of jarred. Plus: Top Chef


  • 8 ounce(s) bittersweet chocolate, chopped plus shavings for garnish optional
  • 1 1/2 stick(s) 6 ounces unsalted butter
  • 3 large eggs, plus 3 large egg yolks at room temperature
  • 1/2 cup(s) sugar
  • 1/4 cup(s) cake flour
  • 1/2 cup(s) heavy cream
  • 1/2 vanilla bean, split and seeds scraped
  • 2 tablespoon(s) light brown sugar
  • 1/2 teaspoon(s) finely grated lemon zest
  • 1 cup(s) mascarpone, 8 ounces
  • 1 teaspoon(s) fresh lemon juice
  • About 1/2 cup brandied cherries or kirsch-soaked sour cherries


  • 1. Preheat the oven to 375°. Coat six 6-ounce ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
  • 2. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks and sugar on high speed until pale and fluffy, about 4 minutes. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
  • 3. Spoon the batter into the prepared ramekins and bake for 15 minutes, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 minutes.
  • 4. In a bowl, beat the cream with the vanilla seeds, brown sugar and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
  • 5. Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.