Chocolate cake without butter, made with galbani mascarpone: soft and melt‑in‑the‑mouth

Preparazione

• 1

  Preheat your oven to 180°C. Melt the chocolate in a double boiler or over very low heat, then let it cool slightly

• 2

  In a mixing bowl, whisk the eggs with the sugar until the mixture becomes pale and lightly frothy

• 3

  Add the Galbani Mascarpone and beat until the batter is smooth and airy

• 4

  Mix in the melted chocolate, followed by the flour, baking powder, and salt. Fold gently to keep the batter light

• 5

  In a separate bowl, whip the egg whites until stiff, then gradually incorporate them into the batter using a spatula

• 6

  Pour the mixture into a buttered or parchment‑lined baking tin. Bake for 25–30 minutes, depending on your oven. The cake should remain soft and slightly gooey in the center

• This butter free chocolate cake is ideal for those who want a dessert that is both rich and lighter in texture. Galbani Mascarpone replaces butter beautifully, bringing moisture, smoothness, and a silky crumb. It blends seamlessly into the batter, giving the cake a melt in the mouth quality that appeals to both kids and adults.

  For a less sweet version, you can replace part of the sugar with unsweetened applesauce. This adds natural moisture and a subtle fruity hint.

  For an extra tender result, take the cake out of the oven while the center still jiggles slightly—it will finish setting as it cools, keeping a deliciously soft texture.

  Serve it with homemade whipped cream or a scoop of vanilla ice cream for a perfect warm and cold contrast.