>Mascarpone and praline chocolate cake
200g of “Pralinoise” by Nestlé or any other chocolate with praline
4 eggs (2 yolks and 4 whites)
Cocoa 1 spoonful
This special milk-chocolate lovers indulgence was inspired by a mascarpone chocolate recipe I found on the delightful blog “Le plaisir de gourmandise” but I decided to make my version with whipped egg whites for lightness and praline based chocolate because it is about pure indulgence and the mascarpone already reminded me of Italian ice creams and sweets so the jump to praline (or Gianduja in Italy) did seem quite natural!
So here it is: a recipe I’ve fooled around with as you should with a lover after a plentiful, satisfying Italian feast! Appetite is a good, sensible thing when it comes to life’s best moments!..
Melt the chocolate with a spoonful of water but be careful to do it quickly as milk and almond-based chocolates tend to burn rather fast.
Add the mascarpone and sugar; then beat to melt it all. Beat the egg yolks with a fork and add them in. Whisk the whites until they form soft peaks and add this to the mix, alternating with spoonfuls of flour.
You should have a smooth and light, pale coloured batter. Add the cocoa to strengthen the praline taste- you don’t have too if you are a milk chocolate fan but I like my emotions a bit stronger…
Pour into a cake tin: I use flexipans for this because it is very moist and anything else seems to destroy it by attaching the sides…
Bake it in a hot oven (190 degree C.) for a maximum of 20mn. Take it out when the middle is still wobbly so you get a creamy, slightly runny centre of milk ganache with a light, spongy surround.
Enjoy with a cup of strong coffee – to choose as carefully as the male companion you’ll share this with… He has to be very special- Or you won’t share at all!