What makes this cake gluten-free?
This recipe uses cornstarch instead of wheat flour. You can also use gluten free flour or potato starch for the same result. 

Can I use milk chocolate instead of dark chocolate?
While this recipe is best with dark chocolate (65-70% cacao) for its rich flavor, you can substitute milk chocolate. However, be aware that it will result in a sweeter, less intense chocolate flavor. We recommend sticking with dark chocolate for the ultimate indulgence.

Can I use Ricotta cheese instead of mascarpone cheese?
If you’d like to skip the mascarpone for a healthier cake, ricotta is an excellent alternative, although the texture and flavor will be slightly different. Mascarpone has a higher fat content, resulting in a richer, creamier cake. Ricotta will create a lighter, slightly less decadent cake.

Can I reduce or increase the amount of sugar in this recipe?
I’m always using very not much sugar in my dessert, so you can find the amount that suits your taste. Remember that sugar, besides making desserts sweet, helps keep the cake moist and tender, so reducing the amount significantly may result in a slightly drier cake.

How to make a perfectly smooth batter?
Before using the mascarpone, bring it to room temperature and beat it at low speed for 2-3 minutes until creamy. This step makes the mascarpone creamier before you add the egg yolk mixture. Since mascarpone is usually quite firm when you take it from the container, beating it helps prevent lumps and gives a smoother consistency. Be careful not to over-whip, as this can cause the fat and liquid to separate. When folding, slide the spoon down one side of the bowl, lift the mixture, and gently bring it over the top. Also, sifting the cornstarch and cocoa powder ensures there are no lumps, which helps to create a smoother batter and a more even texture in the baked cake.

Why using butter for the ganache?
Making the ganache with butter makes the ganache glossier and smoother. The ganache will set up more quickly and firmly, as butter has less water content than heavy cream or milk.

What’s the difference when baking with convection bake vs. regular bake?
When baking, the main difference between convection and regular ovens is how the heat is distributed. Regular ovens rely on heating elements at the top and bottom, while convection ovens have a fan that circulates hot air, ensuring more even cooking and faster results.
Convection ovens (fan-assisted) circulate hot air, resulting in more even heat distribution and faster cooking. Regular ovens use heating elements placed on top and the bottom of the oven.

• Convection Oven (Fan-Assisted): Generally it cooks food faster and more evenly, thanks to the circulating air. In a convection oven, you can typically bake on multiple racks without needing to rotate. The dry air from convection is good for creating crusts and browning.
• Regular Oven (Non-Fan-Assisted): This is a slower cooking method, more gentle heat that help cakes retain. It’s often preferred for delicate desserts. May require rotating pans for even baking.

Should I adjust the baking time or temperature if using a convection oven?
Yes! Since convection ovens cook faster, it’s best to:

• Lower the temperature by 25°F (15°C) from what the recipe suggests.
• Check for doneness about 20-25% earlier than the original baking time.

Here’s a fun story!
When I was a teenager, I was the only girl in a class of 29 boys. I had so much fun, but boys sometimes have their own jokes—often not too romantic! This was their take on Valentine’s Day:

“Valentine’s Day is the fool’s day,
He thinks he’s in love, but he’s been played!”

I hope you have enjoyed it!