Cremino cake

Name: Cremino cake
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 8
Ingredients: Mascarpone cheese 1 cup; Fresh liquid cream 5 ½ tbsp; Hazelnut paste 100% nuts 3 tbsp; Dark chocolate 1.5 oz; Powdered sugar 2.7 tbsp; Gelatin in sheets 0.1 oz; Mascarpone cheese 9 tbsp; Fresh liquid cream 0.7 cup; Hazelnut paste (100% nuts) 6 tbsp; Dark chocolate 0.5 oz; Powdered sugar 2.7 tbsp; Gelatin in sheets 0.13 oz; Mascarpone cheese 8 oz; Fresh liquid cream 3 oz; Hazelnut paste (100% nuts) 3.3 tbsp; Dark chocolate 1.4 oz; Powdered sugar 2.7 tbsp; Gelatin in sheets 0.1 oz

Difficulty: Average
Prep time: 45 min
Cook time: 5 min
Serving: 8
Cost: Average
Note + chilling time in the fridge (at least 6 hours total)

PRESENTATION

Cremino Cake takes its name from Italy's cremino chocolates — small layered confections prized for their intense flavor and melt-away texture. The cake borrows their structure: mascarpone, dark chocolate, hazelnut cream, and heavy cream built into three refrigerator-set layers, with two darker, richer outer layers framing a paler, more delicate center.

The contrast in color and flavor is visible the moment the first slice comes away clean. Patience with chilling is the only technique required for this no-bake dessert — each layer needs to firm up in the refrigerator before the next is added. No oven, no pastry skills, and the finished cross-section looks far more considered than the work involved.

INGREDIENTS

For the first layer (for an 8x8-inch mold): Mascarpone cheese 1 cup (220 g); Fresh liquid cream 5 ½ tbsp (80 g); Hazelnut paste 3 tbsp (50 g) - 100% nuts; Dark chocolate 1.5 oz (40 g); Powdered sugar 2.7 tbsp (20 g); Gelatin in sheets 0.1 oz (3 g)

For the second layer: Mascarpone cheese 9 tbsp (130 g); Fresh liquid cream 0.7 cup (160 g); Hazelnut paste 6 tbsp (90 g) - (100% nuts); Dark chocolate 0.5 oz (15 g); Powdered sugar 2.7 tbsp (20 g); Gelatin in sheets 0.13 oz (4 g)

For the third layer: Mascarpone cheese 8 oz (220 g); Fresh liquid cream 3 oz (80 g); Hazelnut paste 3.3 tbsp (50 g) - (100% nuts); Dark chocolate 1.4 oz (40 g); Powdered sugar 2.7 tbsp (20 g); Gelatin in sheets 0.1 oz (3 g)

Preparation

How to prepare Cremino cake

To prepare the cremino cake, start with the first layer: first soak the gelatin in cold water 1, then chop the dark chocolate 2 and melt it in a bain-marie or in the microwave. Meanwhile, heat the cream in a small saucepan 3.

In a separate bowl, combine the mascarpone, the powdered sugar 4 and the hazelnut cream 5. Mix well with a whisk 6 and set aside.

When the cream is hot, add the well-drained gelatin 7 and stir thoroughly to dissolve it evenly 8. Pour the cream into the bowl with the melted chocolate 9.

Stir well 10, then pour the chocolate-and-cream mixture into the bowl with the mascarpone 11. Combine everything 12 until you obtain a smooth, homogeneous texture.

Now line the sides of a square ring mold with parchment paper — a 8x8-inch ring (20x20 cm), 2-inch (5 cm) high — and place it on the serving plate. Pour the prepared mixture inside 13, level the surface 14 and let it set in the refrigerator for about 2 hours 15.

After the setting time, move on to the second layer: soak the gelatin, then chop the chocolate and melt it. Meanwhile, heat the cream in the saucepan. In a bowl, combine the mascarpone with the powdered sugar 16 and the hazelnut cream 17. Mix well 18 and set aside.

Add the drained gelatin to the hot cream 19 and stir to dissolve it completely 20, then pour it over the melted chocolate 21.

Combine the mixture 22 and pour it into the bowl with the mascarpone 23. Stir until you obtain a smooth, homogeneous mixture 34.

Retrieve the mold from the refrigerator and pour the mixture over the first layer, which will now be set 25. Level the surface and return to the refrigerator for another 2 hours 26. After this time, prepare the third layer following the same procedure as the first. Pour the resulting mixture into the mold, level the surface and let it set in the refrigerator for another 2 hours 27.

Once the cake is well chilled and firm, remove the mold and garnish the edges with grated chocolate 28 and chopped hazelnuts 29. Your cremino cake is ready to be served 30!