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Torta al cioccolato morbida e umida, soffice e perfetta da farcire

Chocolate and mascarpone cream

Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Dessert
Cuisine French


  • 300 grams of dark chocolate
  • 300 grams of fresh cream
  • 50 g of butter at room temperature
  • 250/300 grams of mascarpone cheese


  • In a saucepan heat the cream until it starts to boil; in the meantime, while the cream is heating, coarsely chop the chocolate with a knife.
  • In a bowl, add the cream and chocolate and mix them with a hand whisk until you get a smooth liquid cream, then add the butter, which will melt immediately, and stir again.
  • The cream thus obtained is nothing more than a simple ganache. To make it similar to a frosting, let it cool for about half an hour, then add the mascarpone and blend all, with the electric mixer, to obtain a light and frothy cream.
  • The doses of mascarpone are indicative: depending on the density of the cream you want to obtain, you can add more, or reduce the cheese.
  • When the mascarpone cream is ready, use it to fill and cover the cake with the help of a spatula.
  • The cake is kept in the fridge until half an hour before serving, and keeps delicious for 3 or 4 days (maybe even later, but mine didn't last longer!)
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