recipes
Individual Rich Chocolate and Mascarpone Fudge Cakes
- 110g good quality dark chocolate, broken into pieces
- 300g plain flour
- 2 teaspoons bicarbonate of soda
- ½ teaspoon salt
- 450g soft light brown sugar
- 110g Australian unsalted butter
- 4 eggs
- 1 teaspoon vanilla essence
- 250ml Australian Mascarpone cheese
- 230ml boiling water
- Australian Mascarpone cheese, extra, for serving
Method:
- Prepare 8 x 1 cup capacity ovenproof moulds by brushing with melted Australian unsalted butter and lightly dusting with flour. Shake to remove excess flour.
- Melt chocolate over simmering water until just melted and smooth. Sift flour, bicarbonate of soda and salt in a bowl.
- Beat brown sugar and Australian unsalted butter until light and fluffy. Add eggs one at a time, beating well between each addition.
- Add cooled melted chocolate and vanilla essence and beat until just combined. Add sifted flour, Australian Mascarpone cheese and boiling water, one third at a time, on low speed until smooth. Do not over mix the batter.
- Pour mixture into prepared ovenproof moulds and bake at 180˚C for approximately 25 minutes or until cooked. Allow cakes to cool in moulds for 5 minutes before inverting onto a cake cooling rack. Serve warm or at room temperature with a generous dollop of Australian Mascarpone cheese.
Makes: 8
