Quick and Easy Mini Cream and Chocolate Cakes

Method

1. To make the Quick and Easy Mini Cream and Chocolate Cakes, start with the cocoa sponge sheet. Separate the yolks from the whites and put the yolks in the bowl of a stand mixer, then add the honey, the vanilla extract, the water and 30 g of the sugar, taken from the total.
2. Turn on the stand mixer (or use an electric mixer) and beat the yolks until pale and fluffy. Then set them aside.
3. Clean and dry the beaters thoroughly, as you will need them again shortly. Put the egg whites in a bowl with the remaining sugar (50 g) and whip them to soft peaks.
4. Fold the yolk mixture into the whipped whites, gently and with wide movements from top to bottom.
5. Sift the cocoa and flour into the egg mixture, always taking care to fold them in gently and with wide movements so the mixture doesn’t deflate.
6. Once the batter is perfectly combined, take a sheet pan or baking pan and line it with parchment paper.
7. Spread your batter over the pan with a spatula: it should be evenly distributed over the whole surface and about 1 cm (3/8 inch) thick.
8. Bake your sponge sheet in a conventional oven preheated to 220 °C (425 °F) for 6-7 minutes (be careful not to go over this time), and never open the oven before the time is up.
9. Take the cocoa sponge sheet out of the oven and let it cool while you make the Mascarpone Cream.
10. To make the mascarpone cream, start by separating the yolks from the whites into two bowls. With an electric mixer, whip the whites to stiff peaks.
11. Add the sugar to the bowl with the yolks and beat until pale and fluffy. Then add the Marsala to the cream and mix to combine.
12. Add the softened mascarpone to the bowl with the yolks and fold gently from the bottom up so the mixture doesn’t deflate.
13. Still folding from top to bottom with wide movements, incorporate the whites into the yolk and mascarpone mixture. Once perfectly combined, your mascarpone cream is ready.
14. Take the cooled sponge sheet, gently flip it over onto a work surface and peel off the parchment paper. With a 5 cm (2 inch) round cutter, cut out small rounds from the sponge sheet.
15. Place 8 rounds on a serving plate, top them with a spoonful of mascarpone cream and repeat the layers for a total of three. Finish with a few chopped hazelnuts and refrigerate until ready to serve. Finally, remember to download our App with exclusive content and fewer ads!