Start with the cake dough. Combine the butter, sugar and soft butter.

Pour in the melted dark chocolate and stir well.

Add the flour and baking powder as well.

Next add the egg whites, in order to make the dough less dense.

Pour the cake batter into a loaf tin. Bake for 20-25 minutes at 355°F.

Move onto the cream. Combine the mascarpone, powdered sugar, lemon zest and vanilla flavouring, until you receive a smooth consistency.

Whip up the cream and mix it into the mascarpone mixture.

Create your gelatin mass out of the gelatin powder and water then pour it into the mascarpone cream and mix well.

Slice up your peaches and stir them into the cream.

Cut the cake in half after it has cooled down. Line the loaf tin with cling wrap before place the bottom half of the cake back inside. Spread half of the cream over it.

Place the other half of the cake on top and spread the remaining cream over it. Let it rest in the fridge for an hour.

After it has rested, decorate the top with peach slices.

Create your cake jelly by heating together 200 ml of water with the jelly crystals. Pour it over the top of your cake and place it back in the fridge for another 1-2 hours.

Take it out of the loaf tin after it has rested and take off the cling wrap.

You will be ready to slice it up and serve it!

The team of Recipe Videos wishes you luck in making your Mascarpone Peach Cake!
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