Moist and fudgy brownie. What makes it unique is the addition of cashew nuts inside, topped with a delicate mascarpone cream and sprinkled with milk chocolate shavings.
Ingredients
For the Brownie
- Dark chocolate – 200 grams
- Butter – 200 grams
- Eggs – 6 pieces
- All-purpose flour – 100 grams
- Cashew nuts – 50 grams
- Sugar – 300 grams
- Vanilla pod – 0.5 piece
For the Mascarpone Cream
- Heavy cream 30% – 250 grams
- Mascarpone cheese – 250 grams
- Powdered sugar – 4 tablespoons
- Vanilla pod – 0.2 piece
For the Topping
- Milk chocolate – 90 grams
Preparation
Step 1: Divide the chocolate and butter into smaller pieces and transfer them to a metal bowl. Melt both ingredients in a double boiler, then let the mixture cool.
Step 2: Mix the eggs with sugar, add the cooled chocolate mixture, vanilla seeds, and sifted flour. Mix the batter quite thoroughly until all the ingredients are well combined. Finally, add chopped cashew nuts and mix the batter with a spoon. Pour the batter into a baking dish lined with parchment paper and bake in an oven preheated to 200°C for about 20 minutes (bake using top and bottom heat).
Step 3: Whip the heavy cream with powdered sugar using a mixer, then add mascarpone cheese and vanilla seeds. Mix everything again, then spread the resulting cream on top of the cooled brownie. Sprinkle the cream with grated milk chocolate. Chill the cake in the refrigerator until the cream sets to the desired consistency.
