Description
Indulge in the rich flavors of Hard Crack Chocolate Shell Blueberry & Hazelnut Cake, a stunning dessert perfect for any occasion.
Ingredients
Scale
- 150 g white chocolate
- 100 g good-quality dark or milk chocolate
- 2 tsp neutral oil
- ⅔ cup cream
- ⅓ cup chocolate hazelnut spread
- ¾ cup mascarpone
- 1 tsp vanilla bean paste
- 2 cups frozen blueberries
- 2 Tbsp caster sugar
- 2 Tbsp fresh lemon juice
- 2 Tbsp Dutch-processed cocoa
- 1 Tbsp caster sugar
- ¾ cup hot water
- 100 g lady finger sponge biscuits
Instructions
- Grease and nearly line the base and sides of a regular-sized loaf tin with baking paper, creating an easy release once the cake sets.
- In a large microwave-safe bowl, add the white chocolate and cream. Microwave for 90 seconds, then whisk until smooth. Cool in the freezer for 15 minutes.
- Once cooled, add the hazelnut spread, mascarpone, and vanilla bean paste. Use an electric whisk to blend for 30 seconds until combined and smooth.
- In a medium microwave-safe bowl, combine frozen blueberries, caster sugar, and lemon juice. Microwave for 8-11 minutes, until glossy and reduced. Cool in the freezer completely.
- Mix the melted dark chocolate and neutral oil until smooth. Pour this mixture into the prepared tin, tilting to coat all sides. Set in the fridge until fully set.
- Whisk together cocoa powder, caster sugar, and ¼ tsp fine salt with ¾ cup of hot water until combined. Allow to cool.
- Spoon half of the mascarpone filling into the chocolate shell, spreading evenly. Top with half of the blueberry compote, creating colorful layers.
- Dip the lady finger biscuits into the cocoa soak, turning to fully coat. Layer about six soaked biscuits over the blueberries in neat rows.
- Add the remaining mascarpone filling, blueberries, and soaked sponge fingers, ensuring a snug fit with no gaps in the final layer.
- Cover and place the assembled cake in the fridge to set for about 3 hours, or overnight for best results.
- When ready to serve, place a plate upside down on the tin, invert, lift off the tin, and peel away the baking paper. Dust with cocoa powder if desired.
Notes
- Prep Time: 90 minutes
- Cook Time: 135 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: Hard Crack Chocolate Shell, Blueberry Cake, Hazelnut Cake