Dark chocolate sponge with raspberry mascarpone cream
For the sponge:
100g of dark chocolate (70% cocoa)
120g of sifted plain flour
2 tsp of baking powder
½ tsp of bicarbonate of soda
Pinch of salt
4 medium eggs
150g of icing sugar
1 tsp of vanilla extract
2 tbsp of cold water
For the topping:
250g of mascarpone cheese
100ml of fresh cream
40g of icing sugar
500g of fresh raspberries
For the coulis:
100g of dark chocolate
100g of mashed raspberries
You will need:
26cm round springform, base lined with baking paper
Preheat the oven to 180°C
1 To make the sponge, melt the chocolate in a heavy-based saucepan over a very low heat. Once it starts to melt, remove the chocolate from the heat and keep stirring until it’s all melted. In a separate bowl, sieve the flour, baking powder, salt and bicarbonate of soda. In another bowl, beat the eggs and sugar for about six minutes, until light and creamy. Add the flour, vanilla extract and two tablespoons of water and briskly fold them in.
2 Then, add the melted chocolate by folding in until evenly combined. Transfer the mixture to the prepared baking tin and bake for about 20-30 minutes. Do the cake test to ensure the centre of the cake is cooked thoroughly.
3 Once baked, take the cake out of the oven, run the knife around the edges, remove the ring and transfer the cake onto a serving plate. Cover with a clean tea towel and leave it to cool.
4 For the topping, mix mascarpone cheese with cream and icing sugar. Add 300g of raspberries and mix for few seconds, until the fruit falls apart. Keep the cream in the fridge while the sponge is cooling.
5 For the coolis, melt the chocolate and add the mashed raspberries.
6 Cover the dark chocolate sponge with mascarpone cream and decorate with the remaining 200g of raspberries. Pour over the raspberry coulis before serving.
Nectarine mini baked cheesecakes
600g of mascarpone cheese
60g of icing sugar
50g of caster sugar
1 small egg
2 nectarines, or peaches
You will need:
12-hole muffin tray
Muffin cases
1 sheet of kitchen foil
Preheat the oven to 160°C.
1 Cut the nectarines into full ring slices. In a bowl, mix the cheese, sugars and egg. Scoop a tablespoon of mixture into each muffin case, place one slice of nectarine on top of the mixture and then top it up with another tablespoon of the mix. Cover the muffins with a sheet of kitchen foil and bake for one hour. Remove the foil and cool in the oven with the oven door open. Keep the muffins in the fridge overnight.
2 Before serving, decorate each muffin with whipped cream and a slice of nectarine.
From the Burren Wild Baker book. Order from burrenwildbaker.com for €17.