Chocolate & Raspberry Cake with Mascarpone Cream and Amaretti

"Give me an idea and I'll improve it."

Said my conscience the morning of my father's birthday.  And yes, perhaps that is an overcomplicated reason to make a cake.  But I just wanted chocolate okay? And I wanted it decorated.  With raspberries.  And amaretti biscuits.  

200g -  Dark Chocolate

175g-   Unsalted Butter

175g -  200g Caster Sugar

3 Eggs

5 tablespoons- Espresso Coffee/ Instant Coffee

150g- Plain Flour 

For the Cream:

250g- Mascarpone

150g- Icing Sugar

150g - Cacao

(This can be modified for less sugar and no cacao for a sharper taste)

Amaretti Biscuits, Fresh Raspberries to decorate.

- Preheat oven to 180 degrees C.

- Melt the chocolate over a bowl of simmering water

- In a separate bowl, cream the butter with the sugar and then whisk with an electric whisk.  Add the eggs one at a time, beating in one after another.

- Alternate adding the flour and the coffee, mixing well.

- Put in a buttered or lined cake dish and cook for 20-30 minutes.

Separately, beat your mascarpone with the sugar and cacao.  The icing can be changed for a cream cheese icing.

Add the raspberries and amaretti biscuits!

Posted on August 22, 2012 and filed under italy, venice, sweet, desserts.