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Today we are just teasing you with this delicious, intense chocolate cake with a pistachios-coffee-mascarpone filling, that Camilla prepared to celebrate the birthday of our good friend Zulema! You’ll start drooling a bit just looking at the picture, and we promise you that you’ll love the combination of textures and flavors.

This dessert is overall easy to prepare, it only requires a little bit of time and attention. Maybe you don’t need a special occasion for baking them, but just that right moment in which you feel like a sweet, decadent, chocolate treat!

A gluttony temptation, that’s what it is. We’ll just attempt to defend this dessert a tiny bit, as we tried to make the base a little lighter: inspired by a recipe of the great Juls’kitchen, we substitute butter with olive oil, the white sugar with brown one and choose to use spelt instead of wheat flour. It’s true: dark chocolate, the rich almond flour and the mascarpone/pistachios cream are hard to defend. But what’s the point otherwise?

Serves 6 -Medium difficulty- Prep time: 1:30 hspeltpancakes (3 of 4) copy


For the cake

  • 3 eggs
  • 120 g brown sugar
  • 120 g dark chocolate (70%)
  • 50 ml extra virgin olive oil
  • 3 tbsp milk
  • 120 g almond flour
  • 120 g spelt flour
  • 3 tsp baking powder
  • a pinch of salt

For the cream 

  • 100 ml heavy cream
  • 100 g mascarpone
  • 2 tsp of espresso
  • 1 tsp icing sugar
  • 70 gr pistachios (without the shell)

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How to:

1-the cake

  1. Pre-heat the oven at 180C;
  2. melt the chocolate au bain marie, then mix in the olive oil;
  3. whisk the eggs together with the sugar until fluffy;
  4. add the milk then combine with the molten chocolate and oil;
  5. mix the flours, the salt and baking powders;
  6. combine all the dry and wet ingredients;
  7. cover 6 ramekins with butter and flour, then pour in the batter until ¾;
  8. bake for around 30 minutes, until a skewer comes out dry;
  9. let cool for about 10 minutes, then take them out and let cool before cutting them i.

2-the cream

  1. Whip the heavy cream until fluffy and firm;
  2. beat the mascarpone, then mix it with the cream and the espresso;
  3. add the caster sugar to your taste (we would keep it on the low sugar side);
  4. chop the pistachos, and add it to the cream.

3-all together

  1. Cut the mini cakes in 3 horizontally;
  2. assemble the cakes adding a spoon of cream on each layer.

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