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.
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.
5. Serve dusted with icing, sugar, cocoa powder or drizzled with honey, preferably along with a generous helping of vanilla gelato or whipped cream.
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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Silvia Colloca 
Che Buono!!!
Brava
Grazie mille!
Oh wow – that certainly looks mega indulgent!
Yes, unapologetically so!
Thanks! All finished now…
walnuts and chocolate…. nothing like it
Maybe some rum…
Perfect timing I have to go to a party tomorrow and my husband is gluten intolerant right now and this is perfect no flours so he knows he can eat it. Plus gives me something else to make that everyone can enjoy in the house.
Oh, great! And the walnut add a really lovely, robust falvour and texture to this simple cake,Ciao!
You had me at Cointreau! Hopefully will make this next week for a gluten intolerant friend.
LOL! Let me know if you try it! It’s good to be gluten intolerant these days…
I’ve made it tonight to serve tomorrow. Made a small “cake” and some muffin sized brownies with the rest. Had to pry the muffins out of the tin and some broke up and had to be eaten – on the spot! So good. Can’t wait to sit down tomorrow and enjoy if properly with cream and fresh berries – and of course, the gluten intolerant birthday girl.
Wonderful! Cake tastes better next day! Enjoy! Ciao
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