Name: Chocolate cake with flambéed fruit
Yield: serving
Cuisine: Bake
Ingredients: 300 g dark chocolate; 65 ml butter soft; 190 ml castor sugar; 6 eggs large, seperated; 45 ml flour; 15 ml brandy; 250 ml mixed nuts; icing sugar to serve; 6 nectarines or apples; 30 ml brown sugar; 45 ml grappa; 250 g mascarpone cheese tub

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Ingredients (12)

300 g	dark chocolate
65 ml	butter — soft
190 ml	castor sugar
6	eggs — large, seperated
45 ml	flour
15 ml	brandy
250 ml	mixed nuts
	icing sugar — to serve
6	nectarines — or apples
30 ml	brown sugar
45 ml	grappa
250 g	mascarpone cheese — tub

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Method:

Melt the chocolate and set aside.

Beat the butter until light. Gradually add the castor sugar, then mix in the egg yolks one at a time. Add the chocolate slowly, along with the flour, brandy and nuts and set aside.

Beat the egg whites with two pinches of salt until peaked and white. Fold in the chocolate mixture and pour into a greased spring-form cake tin. Bake in a preheated oven for 30 minutes.

Halve the fruit and dust with brown sugar. Heat a non-stick frying pan and sauté the fruit until caramelised. Add the grappa and light with a match to flambé.

To serve:
Dust the cake with icing sugar and top with the flambéed fruit. Serve with a dollop of mascarpone.

Text and image source: Ideas magazine

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