Tag Archives: chocolate fudge cake

Walnut, Dark Chocolate and Honey Flourless Cake

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Some unions seem to make perfect seasonal sense. Think spring and a bowl of freshly picked, oozy strawberries to dip in cream, comes summer and hardly anything will come as close as the perfect marriage of stone fruit and almonds. Autumn is heralded by an abundance of figs best served along with pistachios and ripe cheeses and as the weather cools ever further, what could we crave more than opulent, dark chocolate and freshly shelled walnuts? As much as they are wonderful enjoyed as they are, as an after dinner treat (better still with a shot of Grappa…), they give their very best when turned into a rich, molten cake batter, enriched by Italians cream cheese of choice, mascarpone.

INGREDIENTS, serves 8

170 gr of dark chocolate chips

170 gr of Mascarpone

2 tablespoons of Cointreau

2 tablespoons of honey

120 gr of shelled walnuts, ground in a food processor

200 gr of brown sugar

2 tablespoons of dutch cocoa powder

1 scant tablespoon of baking powder

3 eggs, whole

HOW TO

1. Melt the chocolate in  a double boiler or in the microwave. Add honey and liquor and mix through. Add the mascarpone and set aside to cool slightly.

2. Process the nuts with the sugar and cocoa. Add the baking powder and mix through.

3. Add the eggs, one at a time, into the chocolate mixture. Fold in the nuts mixture.

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4. Line a cake tin (or a muffin tin, if making individual cakes) with grease-proof paper, pour in the batter and bake in a medium over (170 C, 340 F) for 35-40 minutes or until the sides are slightly cracked but the centre is still a little wobbly (if using a muffin tin, baking time will shorten by 5-10 minutes). Allow to cool at room temperature in the tin before serving.

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5. Serve dusted with icing, sugar, cocoa powder or drizzled with honey, preferably along with a generous helping of vanilla gelato or whipped cream.

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6. Start dieting tomorrow…

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Note:

Check out my other flourless chocolate cake recipe, Torta Gianduja (hazelnut and Chocolate Cake)

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No-bake Chocolate, Mascarpone and Espresso Fudge Cake

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Hang in there, Chocoholic friends!

I have got what you need…

Pain no more, just go over to the stove and start melting some chocolate… You can also lick the bowl!

This is the ultimate chocolate  fudge cake for me: flourless, creamy, opulent and unapologetically chocolatey.

And you don’t even have to turn your oven on.

Where’s the catch?

It is seriously, scarily addictive…

You have been warned…

Ingredients, serves 6-8

1/2 cup   of dark chocolate chips

3 tablespoons of  soft butter

2 tablespoons of espresso coffee

1 tablespoon of cocoa powder

2 tablespoons of brown sugar

1 teaspoon of vanilla paste or extract

1 tablespoon of Galliano or Rum

250 gr  (8 oz) of Mascarpone

2 handfuls of walnuts

How to

Melt the chocolate with the butter in a double boiler, bain marie or in the microwave.

Add the sugar, coffee, cocoa, liquor and vanilla and mix well, until all th ingredients are combined.

Add the marscarpone and , either by hand or with electric beaters, cream it into the chocolate mix. Be careful not to whip it too much or it may split:

1 minute on low using electric beater and a couple of minutes by hand should do.

Dry roast the walnuts in a frying pan over low heat fopr 1-2 minutes or until they smell fragrant.

Cool for a couple of minutes, then incorporate them into the fudgie mix.

Line a round, small cake tin with plastic warp, leaving some to over hang.

Pour the batter into the tin and flatten with the back of a spoon.

Lick the spoon clean then fold the over hanging plastic wrap over the top of the fudge to enclose it securely.

Leave to the fridge to set for 4-6 hours.

Take the cake out of the fridge 20 minutes before serving.

Turn in onto a serving dish, dust it liberally with cocoa powder and serve wedges with fresh berries.

You are about to experience utter bliss…

Silvia’s Cucina is on Facebook, Twitter and Pinterest

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