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| Chocolate cake with pistachios, raspberries and vanilla-flavored mascarpone |
Ingredients
(For 9 servings)
You need:
For the chocolate cake:
5 tablespoons salted butter (70 g)
1/2 cup blond cane sugar minus 1 tablespoon (85 g)
1 tablespoon unsweetened cocoa powder, sifted
2 eggs
3 oz dark chocolate 64 % cocoa (85 g)
1/4 cup amaranth flour (30 g)
1/4 cup quinoa flour (30 g)
2 tablespoons hazelnut flour (15 g)
1 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 cup shelled green unsalted pistachios, chopped coarsely
For the topping:
7 oz raspberries
2 tablespoons blond cane sugar or confectioner’s sugar
7 oz mascarpone cheese
1 teaspoon pure vanilla extract or 1 vanilla bean, seeded
Note: if you prefer the cream lighter, whip 1/3 cup cold heavy cream and fold it in the mascarpone preparation.
Cooking Instructions
Steps:
Preheat the oven to 350 F. Butter an 8 x 8″ pan and line it with parchment paper.
Melt the chocolate and butter in a bain-marie; set aside.
In a bowl, combine the flours, baking powder and cocoa powder; set aside.
In the bowl of a stand mixer, beat the eggs and sugar until pale and light in color. Fold in the flours, and then the melted chocolate/butter. Mix until just combined.
Add 3/4 of the pistachios.
Pour this batter into the pan, and add the rest of the pistachios on top. Bake the cake for about 35 to 40 minutes. Insert the sharp blade of the knife in to see if it is cooked — it should come out almost dry. Let the cake cool on a rack. Cut the cake in squares.
Mix the mascarpone with the confectioner’s sugar and vanilla until smooth and spreadable. Spread over the chocolate squares, and top with raspberries. Dust with confectioner’s sugar and serve.
Le coin français
Gâteau au chocolate avec pistaches, framboises et crème vanillée à la mascarpone
(Pour 9 parts)
by Hogan Courrier |
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