Individual Rich Chocolate and Mascarpone Fudge Cakes

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:

  1. 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.
  2. Melt chocolate over simmering water until just melted and smooth. Sift flour, bicarbonate of soda and salt in a bowl.
  3. Beat brown sugar and Australian unsalted butter until light and fluffy. Add eggs one at a time, beating well between each addition.
  4. 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.
  5. 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