Chocolate Brownie Cake with Mascarpone Cream
This chocolate brownie cake is rich and moist, topped with a light and fluffy mascarpone cream, making it a perfect dessert for any occasion.
Ingredients
- 200 g dark chocolate 70% cocoa, finely chopped
- 150 g unsalted butter cubed
- 200 g granulated sugar
- 3 large eggs at room temperature
- 100 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp pure vanilla extract
- ½ tsp sea salt
- 250 g mascarpone cheese softened
- 200 ml heavy whipping cream chilled
- 50 g powdered sugar
- 1 tsp pure vanilla extract
- 1 lemon zest finely grated
Instructions
- Preheat your oven to 180°C (350°F) and prepare a 9-inch square baking pan.
- Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- Whisk together the granulated sugar and eggs in a large mixing bowl until frothy.
- Gradually add the melted chocolate and butter mixture to the egg and sugar blend, stirring continuously.
- Sift together the flour, cocoa powder, and sea salt, then fold into the wet ingredients until just combined.
- Pour the batter into the prepared baking pan and smooth the surface. Bake for 25-30 minutes.
- Allow the brownies to cool completely in the pan on a wire rack.
- In a mixing bowl, whip together the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon zest until soft peaks form.
- Once cooled, cut the brownies into squares and serve with a dollop of mascarpone cream on top.
Notes
For best results, let the brownies cool completely before adding the mascarpone cream.