Espresso cake with hazelnut butter and mascarpone cream

This Brown Butter Espresso Cake is a rich and decadent dessert that combines the deep flavors of espresso and dark chocolate with the nutty aroma of brown butter. This cake is moist, with a dense yet soft texture, and is topped with a luxurious mascarpone cream that perfectly complements the intense notes of coffee and chocolate. The addition of fresh berries and hazelnuts adds a delicious contrast in flavor and texture, making this dessert not only delicious but visually stunning.

Why you'll love this

The unique browning process of the butter gives the cake a caramel-like depth, highlighting the flavors of the chocolate and espresso. The milk powder incorporated into the brown butter creates a richer, more intense taste. The texture of the cake is perfect: firm around the edges while remaining slightly gooey in the center. replaces the word nice with emptypped with a light and fluffy mascarpone cream, this dessert strikes the perfect balance of richness and freshness, with hints of vanilla adding brightness and warmth.

Perfect opportunity

This brown butter espresso cake is ideal for coffee lovers and perfect for occasions that call for an elegant, grown-up dessert. It’s great for dinner parties, holiday gatherings, or as a special treat for coffee breaks. The luxurious nature of this dessert makes it ideal for parties or as a weekend treat.

Decorating Tips

replaces the word nice with empty serve, dust the cake with a little cocoa powder or icing sugar for an elegant touch. Arrange fresh berries, such as raspberries, blueberries or sliced ​​strawberries, around the cake for a burst of colour and freshness. Sprinkle chopped toasted hazelnuts on top for a delicious crunch that contrasts nicely with the creamy mascarpone filling.

Ingredients:

• Cake:
  • 100 g butter
  • 1.5 tablespoons of powdered milk
  • 100 g chopped dark chocolate
  • 2 eggs
  • 150 ml of sugar
  • 50 ml of brown sugar
  • 1 tablespoon espresso powder
  • 100 ml of flour
  • 50 ml cocoa powder
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon salt
• Mascarpone cream:
  • 100 ml of thick cream
  • 100 g mascarpone
  • 2 teaspoons vanilla extract
• For the filling:
  • Fresh berries
  • Chopped hazelnuts

Instructions:

1. Prepare the cake:
   • Preheat the oven to 175°C (350°F).
   • Brown the butter in a saucepan over medium heat and let cool for 3 minutes. Stir in the milk powder, then add the chopped dark chocolate and espresso powder, allowing the chocolate to melt slightly. Set aside.
   • In a separate bowl, whisk the eggs with both sugars until pale and frothy. Make sure the sugar is completely dissolved.
   • Mix the butter mixture with the egg mixture. Sift in the flour, cocoa powder, salt and add the vanilla. Stir until well combined; avoid overmixing.
   • Pour the batter into a buttered mold sprinkled with cocoa.
   • Bake for 15 to 20 minutes, or until edges are set but center is still slightly soft. Let cool at room temperature for 10 minutes, then refrigerate for 20 minutes.
2. Prepare the mascarpone cream:
   • Whip the cream until soft peaks form. Gently fold in the mascarpone and vanilla until the mixture is frothy.

3. Serve:
   • Serve the cooled cake with a dollop of mascarpone cream, fresh berries and a sprinkle of chopped hazelnuts.

Enjoy this sophisticated brown butter espresso cake, a perfect treat for any occasion that calls for a blend of rich flavors and an elegant presentation!