Mascarpone fondant cake with cremadelizia pine nut spread
Difficulty
Medium
Preparation Time
30 minutes
Cooking Time
-
Ingredients
Ingredients
- 250 g mascarpone cheese
- 200 g 70% dark chocolate
- 70 g icing sugar
- 40 g Italian “00” flour
- 4 eggs
- 1 pinch of salt
- 1 jar of Cremadelizia pine nut Babbi
Tools
-
Preparation
Preparation
- Melt the chocolate in a bain-marie and let it cool.
- Whip the mascarpone cheese until creamy and then add the now cold chocolate
- Add the icing sugar and a pinch of salt.
- Add the eggs one at a time, mixing them completely with the dough and finally the flour.
- Place in a buttered 20 cm mould and bake in a ventilated oven at 160 ºC for 30 minutes.
- When the cake is cold, leave it in the fridge overnight in the mould.
- Cut the cake in half, spread half of the pine nut cream and cover with the other half.
- For the garnish, after having melted 100 g of dark chocolate with 50 g of butter, stir the mixture and wait for the cake to set and then decorate it.
- To complete everything, pour the other half of the Cremadelizia pine nut Babbi spread and decorate with pine nuts.
