Looking at the ingredients seemed to be OK but with some adjustments. So, I changed this, I changed that, I doubled this, I have reduced that, I added this. In the end, I have deviated the original recipe so much that doesn't look at all as the one I have started from. It is a "moelleux au chocolat" to which I have added, at the request of my daughter, a box of chopped hazelnuts.
The crust is a bit crunchy but melting into your mouth. I have decorated the cake before baking it with some small pieces of chocolate and here it is my result ...
As this cake was a collaboration between me and my daughter, she liked it very much.
Ingredients:
- 200g black chocolate
- 90g butter
- 100g sugar
- 5 eggs
- 200g mascarpone
- 375g all-purpose flour
- 1 tablespoon baking powder
- 180g hazelnuts (chopped)
Directions:
- Melt the chocolate with butter in bain marie. Use a hand whisk to mix them.
- Remove from the heating source and add sugar and mascarpone.
- Mix until well combined. I used the metallic bowl of my standing mixer to melt the chocolate to avoid dirtying more dishes.
- While mixing, add the eggs one by one.
- Add the flour and baking powder and incorporate it well.
- In the end, add the chopped hazelnuts and mix just a bit.
- Pour the composition in a pan that was initially lightly greased with a bit of olive oil. Be sure your pan does not stick, otherwise use baking paper.
- Cook it in the preheated oven at 180ºC for 1h.
Recipe inspired from Cuisine de copains, page 102, no. 10
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