A chocolate dessert to die for


For the cake:
60 g (½ cup) all-purpose flour

80 g (½ cup) cornstarch

40 g (4 tbsp) cocoa powder

7 g (1 ½ tsp) baking powder

3 eggs

160 g (3/4 cup) sugar

60 ml (3 tbsp) vegetable oil

For the filling:
220 g (⅔ cup) hazelnut cream

160 ml (½ cup + 2 tbsp) full cream

60 g (3 ½ tbsp) mascarpone cheese

60 g (½ cup) powdered sugar

For the coating:
110 g (1 cup) dark chocolate

110 ml (⅓ cup + 1 tbsp) full fat cream


1. Preheat oven to 180°C. Grease a 20cm diameter cake tin and cover with parchment.

2. Beat eggs with sugar and vegetable oil until pale.

3. In another bowl, whisk together the flour, baking powder, cornstarch, and cocoa powder.

4. Add dry ingredients to wet and mix to combine. Pour the dough into a prepared pan and bake for 40 minutes.

5. Allow the cake to cool completely, remove from the tin and cut into two equal parts.

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