Cakes
Walnut Mascarpone Cake: Chocolate Chunks Melt Into the Sponge Under a Fluffy Cream Cloud
A moist walnut mascarpone cake: hazelnut-walnut sponge with chocolate pieces, a melted chocolate layer and airy mascarpone cream.
NutritionApproximate, per serving
Instructions
Whip the eggs with the granulated sugar until thick and pale, about 3 to 4 minutes.
Keep mixing and pour in the oil in a thin stream, followed by the lukewarm milk.
Gradually add the flour mixed with the baking powder.
Finally, fold in the ground nuts and the chopped dark chocolate by hand with a spatula.
Pour the batter into a 9-inch (24 cm) springform pan lined with parchment paper and bake at 350°F (180°C) for about 30 to 35 minutes. Check with a toothpick.
While the cake is still warm (not hot), spread melted milk chocolate or a layer of Nutella over it. Let it cool completely.
Whip the cold mascarpone with the cold heavy cream and powdered sugar until you have a firm cream.
Spread the cream over the cooled chocolate layer, smooth the top and decorate with chopped nuts, whole hazelnuts and chocolate shavings.
- Toast the nuts briefly in a dry skillet before grinding for a deeper flavor.
- If you do not have mascarpone, farmer's cheese works, but the cream will taste tangier and be less stable.
- Variations: use plant-based milk in the batter and whipped coconut cream on top for a dairy-free cake, or lay fresh raspberries or banana slices over the chocolate under the cream.