Preparation

• Allow the mascarpone and eggs to come to room temperature.
• Line the baking pan with parchment paper.
• Preheat the oven to 150°C (300°F).

Mascarpone Chocolate Cake

1. Melt the chocolate using a double boiler or microwave. Place the mascarpone cheese in a bowl and soften it if it's too firm.
2. Pour the melted chocolate into the mascarpone and mix them together using a rubber spatula.
3. Add one egg at a time, and beat each egg with a hand mixer until it becomes fluffy. (The key is to mix well until the batter incorporates some air and becomes slightly lighter in color!)
4. Add powdered sugar and cake flour, and gently mix them together using a rubber spatula. The batter should have a mousse-like texture with a fine and smooth consistency.
5. Pour the batter into the prepared pan and bake in the preheated 150°C (300°F) oven for 20 to 25 minutes. The edges should be slightly raised and the center should have a slight wave when gently shaken. This will result in the perfect baking outcome.
6. Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or more.

Chocolate ganache

1. Melt the chocolate using a double boiler or microwave.
2. Gradually add the butter and mix gently while melting. The consistency should be creamy when pouring it into the cake. If it's too soft, let it sit at room temperature until it firms up slightly.
3. Pour the ganache over the cake and spread it evenly.
4. You can leave it as it is, but this time I used a comb to create a wavy pattern. Chill in the refrigerator for about 10 minutes until the ganache sets.
5. Remove the cake from the mold and use a warmed knife to cut it into your desired size. In this case, I baked it in a square shape and then trimmed the edges to create bite-sized pieces.