One of the joys of the holiday season is undoubtedly dessert. Prepare this brownie cake for your loved ones or dig into it yourself over the course of a week — or just a couple of days.
Brownie cake with mascarpone, blueberries, and blackberries recipe
Serves 8
Ingredients:
For the brownie cake
1 ½ sticks butter
4 oz. blueberries
4 oz. blackberries
1 cup superfine caster sugar
1 cup brown sugar
3 oz. dark chocolate
½ cup walnuts
3 Tbsp. all-purpose flour
2 tsp. cocoa powder
2 tsp. chestnut flour
3 large eggs, whites and yolk separated
salt
For the mascarpone cream
8 oz. mascarpone
2 oz. milk chocolate
2 Tbsp. heavy cream
powdered sugar
Method:
Lay the berries in a pan, then place it in the freezer for 5 hours to solidify the berries. Preheat the oven to 350°F. Melt the dark chocolate gently in a bain-marie then whisk in 3 large egg yolks. Add both sugars, followed by the cocoa powder, both flours, and finally, the chopped nuts. Whip the egg whites with a pinch of salt then add to the chocolate mixture with a spatula. Pour the batter into a 7″-round hinged baking pan and bake for 35 minutes. Remove from the oven and let cool.
Mascarpone cream
Mix the mascarpone with 1 Tbsp. powdered sugar. Add the cream. Melt the milk chocolate. Then let it cool to 95°F in a large bowl. Pour in the mascarpone cream, stirring it in a little bit at a time until creamy. Garnish the cake with the cream and frozen berries.