Mascarpone fondant cake with cremadelizia pine nut spread

Level: Medium

Cooking time: 30 minutes

Preparation

Melt the chocolate in a bain-marie and let it cool.
Whip the mascarpone cheese until creamy and then add the now cold chocolate
Add the icing sugar and a pinch of salt.
Add the eggs one at a time, mixing them completely with the dough and finally the flour.
Place in a buttered 20 cm mould and bake in a ventilated oven at 160 ºC for 30 minutes.
When the cake is cold, leave it in the fridge overnight in the mould.
Cut the cake in half, spread half of the pine nut cream and cover with the other half.
For the garnish, after having melted 100 g of dark chocolate with 50 g of butter, stir the mixture and wait for the cake to set and then decorate it.
To complete everything, pour the other half of the Cremadelizia pine nut Babbi spread and decorate with pine nuts.