No-bake Chocolate, Mascarpone and Espresso Fudge Cake

Ingredients,

serves 6-8

• 1/2 cup   of dark chocolate chips

• 3 tablespoons of  soft butter

• 2 tablespoons of espresso coffee

• 1 tablespoon of cocoa powder

• 2 tablespoons of brown sugar

• 1 teaspoon of vanilla paste or extract

• 1 tablespoon of Galliano or Rum

• 250 gr  (8 oz) of Mascarpone

• 2 handfuls of walnuts

How to

1. Melt the chocolate with the butter in a double boiler, bain marie or in the microwave.

2. Add the sugar, coffee, cocoa, liquor and vanilla and mix well, until all th ingredients are combined.

3. Add the marscarpone and , either by hand or with electric beaters, cream it into the chocolate mix. Be careful not to whip it too much or it may split:

4. 1 minute on low using electric beater and a couple of minutes by hand should do.

5. Dry roast the walnuts in a frying pan over low heat fopr 1-2 minutes or until they smell fragrant.

6. Cool for a couple of minutes, then incorporate them into the fudgie mix.

7. Line a round, small cake tin with plastic warp, leaving some to over hang.

8. Pour the batter into the tin and flatten with the back of a spoon.

9. Lick the spoon clean then fold the over hanging plastic wrap over the top of the fudge to enclose it securely.

10. Leave to the fridge to set for 4-6 hours.

11. Take the cake out of the fridge 20 minutes before serving.

12. Turn in onto a serving dish, dust it liberally with cocoa powder and serve wedges with fresh berries.

13. You are about to experience utter bliss…