Chocolate, walnut and mascarpone cake

Name: Chocolate, walnut and mascarpone cake
Ingredients: 3 tablespoons raisins; 100 ml water; 5 tablespoons walnuts; 300 g baking chocolate; 250 g butter; 5 eggs; 250 g sugar; 1 teaspoon rum extract; 250 g flour; 1 packet (10 g) baking powder; 100 g mascarpone; 2 tablespoons icing sugar

Dessert - Chocolate, walnut and mascarpone cake by Iustina D. - Recipia

This chocolate, walnut and mascarpone cake is topped with a mascarpone swirl and baked for 35-40 minutes. The rich, filling crumb has toasted walnuts and raisins throughout, while the baking chocolate gives it an intense cocoa flavour. I leave the ground walnuts a little coarse so I can taste them in every slice. Preparation: 20 minutes. Cooking: 63 minutes. Resting: 15 minutes. Total time: 98 minutes. Serves: 12. Approximately 535 kcal and 7 g protein per serving.

Ingredients

For the batter

3 tablespoons raisins
100 ml water
5 tablespoons walnuts
300 g baking chocolate
250 g butter
5 eggs
250 g sugar
1 teaspoon rum extract
250 g flour
1 packet (10 g) baking powder

For the mascarpone layer

100 g mascarpone
2 tablespoons icing sugar

Preparation

1. Heat the oven to 170 °C for 10 minutes, until it reaches the set temperature. Meanwhile, soak the raisins in 100 ml warm water for 10 minutes, then drain them. 2. Toast the walnuts in a dry frying pan for 5 minutes, until fragrant. Leave them to cool, then grind them in a food processor. 3. Set aside 10 g butter for the pan and melt 240 g butter with the baking chocolate in a bain-marie for 8 minutes, until smooth. Leave the mixture to cool for 15 minutes. 4. Beat the eggs with the sugar and rum extract until they increase in volume. Mix in the cooled chocolate, then gradually add the flour mixed with the baking powder. Add the ground walnuts and drained raisins. 5. Grease a 23 × 33 cm pan with the 10 g butter you set aside and pour in the batter. Mix the mascarpone with the icing sugar, spoon small dollops over the top and gently swirl them with a toothpick. I used baking chocolate, ground the toasted walnuts in a food processor and drew a few lines with a toothpick. Bake for 35-40 minutes, until a toothpick comes out without any raw batter.

Notes

This brings together Miha’s and Dia’s ideas. You can replace the walnuts with the same amount of hazelnuts, though the cake contains gluten, nuts, dairy and eggs. I serve it with black tea, and the slice is a little like a brownie, with mascarpone swirls. In a 23 × 33 cm pan, the layer is just right; a smaller one may need a few extra minutes, so check with a toothpick towards the end of baking. If the walnuts are already toasted, skip toasting them and grind them once cool. Keep it covered in the fridge for up to 3 days.