CHOCOLATE PERSIAN LOVE CAKE (GF)
 
 
Ingredients
  • FOR THE CAKE:
  • 160g unsalted butter, slightly softened and cubed (3/4 cup)
  • 2 cups almond meal (200g)
  • ⅔ cup brown sugar
  • ⅔ cup raw sugar (or use all brown sugar, see note above)
  • ½ tsp sea salt
  • 130g dark chocolate, chopped
  • 130g cream
  • 1 egg
  • 1 egg yolk
  • 130g greek or natural yogurt
  • ¾ tsp cinnamon
  • ¾ tsp nutmeg
  • FOR THE TOPPINGS:
  • 150g mascarpone
  • 150g heavy cream
  • 2 tbsp caster (superfine) sugar
  • 1 punnet raspberries
  • ¼ cup pistachios, roasted and chopped
Method
  1. Preheat the oven to 180 C (350 F) and grease and line a 9 inch springform tin with baking paper
  2. To make the cake, put the almond meal, sugars, salt and butter in a medium bowl. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
  3. Put half this mixture into the prepared cake tin and press down to form an even base.
  4. Place the chocolate and cream in a large metal bowl and place this over a pot of simmering water.
  5. Stir this occasionally until the chocolate is melted and the mixture is combined.
  6. Take the chocolate mixture off the heat and using a rubber spatula, beat in the egg, the egg yolk and the yogurt. Then mix in the remaining crumble mixture. Stir in the cinnamon and nutmeg.
  7. Pour this batter over the crumble base.
  8. Bake for 35 - 45 minutes, until the cake is set.
  9. Allow the cake to cool completely in the pan before removing.
  10. To make the mascarpone cream, whip the mascarpone, cream and sugar in a stand mixer fitted with whisk attachment until thick and fluffy.
  11. Fit a piping bag with a round nozzle and fill with the mascarpone cream.
  12. Pipe the cream all over the top of the cake. Arrange the raspberries amongst the dots of cream, and scatter the pistachios over the top.
  13. Serves 10 -12. Keep refrigerated.
  14. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/04/07/chocolate-persian-love-cake-gf/