55 MINUTES | EASY | SERVES 8
Per serving: 449 Cals, 8.4g Protein, 28.8g Carbs, 35.8g Fat, 23.9g Sugar
Looking for a delicious dessert that can be whipped up in no time? Look no further than this Speedy Chocolate Fudge Cake with Marscapone Cream Topping! With just 10 minutes of preparation time and 20 minutes in the oven, this cake is perfect for those moments when you need a quick and impressive dessert.
To make this cake, you’ll need a few simple ingredients that you probably already have in your pantry. The best part is that you don’t need any fancy equipment or complicated techniques. Just mix the ingredients together, pop it in the oven, and wait for the magic to happen!
It’s ideal if you already have the oven on and are waiting for your meal to roast. You can pop this in for the last 20 minutes, let it cool while you are eating the main course. Then spend 5 minutes whipping up & applying the topping.
I’m doing a hazelnut version, but you could do it with any other nut liqueur or a coffee liqueur such as Tia Maria, Kahlua, Baileys or even an orange version using Cointreau, Triple Sec or Grand Marnier.
100g dark chocolate, ideally 70% cocoa solids.
100g butter, at room temperature
4 large eggs
120g caster sugar =120ml, ½ cup
75g ground almonds = 150ml or ½ cup packed in
2 tbsp (30ml) cocoa
3 tbsp (45ml) Frangelico liqueur – or whatever liqueur you have, Tia Maria, Kahlua, Baileys, Cointreau, Triple Sec or Grand Marnier etc.
250g marscapone
60ml double cream = ¼ cup
1 tbsp (15ml) of the same liqueur as above
1 tbsp (15ml) vanilla sugar
30g grated chocolate or a mixture of 50g roasted hazelnuts blitzed with 30g chocolate
20cm tin with a removable base, greaseproof paper.
Electric mixer or a whisk and ideally a mini-muncher (small food processor)
Extra cream, nuts, candied orange peel.
the sides and base of your cake tin, and line the base with baking paper and grease that too.
100g dark chocolate & 100g room temperature butter into small cubes and add to a heat proof bowl or jug
the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave 30s at a time (60s-90s total) stir after each 30s.
until smooth and well combined. Then set aside to cool.
the eggs and sugar until pale, thick and at least doubled in volume (about 2–3 minutes, using a free standing mixer, or 5-10 minutes with a hand whisk).
the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, spoon by spoon.
With the mixer still on slow, slowly add the cooled chocolate-butter mixture, and finally 3 tablespoons of whichever liqueur you have chosen to use.
Pour the mixture into the prepared tin and bake for 20 minutes.
Leave the cake on a wire rack, still in the tin, to cool, for at least 30 minutes.
Whip together the marscapone and the cream until it holds a pattern, sprinkling in the sugar during the process, then lastly fold in a tablespoon of whichever liqueur you are using.
Once cooled enough to handle gently ease the cake out of the tin & spread the cream mix over the top.
Grate 30g dark chocolate over the top of the cake or sprinkle with roasted hazelnuts & chocolate, whizzed together in a mini muncher (small food processor).