Create a decadent masterpiece

Introducing the Lindt Dessert cooking chocolate range, transforming your chocolate cake creations into delicious show-stoppers.

“Cooking with quality chocolate can make all the difference to the final taste.” Thomas Schnetzler, Lindt Master Chocolatier

Chocolate mascarpone layer cake Serves 12. Prep and cook time 2 hours.

250g unsalted butter, softened

2 cups (440g) caster sugar

6 eggs

2¼ cups (335g) self-raising flour 2 cups (240g) ground hazelnuts (hazelnut meal)

1 cup (250ml) milk

1 x 180g block Lindt Dessert Premium Milk, coarsely grated

500g mascarpone

2 teaspoons vanilla bean paste

400ml pure cream

⅓ cup (55g) sifted icing sugar

2 x 180g blocks Lindt Dessert Premium Milk, extra, chopped finely 375g raspberries 1. Preheat oven to 160°C (140°C fan-forced). Grease two 20cm round cake pans; line the bases and sides with baking paper.

2. Beat the butter and sugar in a medium bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Add flour, ground hazelnuts and milk in batches. Fold in the grated chocolate. Divide the mixture evenly between the pans.

3. Bake the cakes for about 1¼ hours or until a skewer inserted into the centre comes out clean. Leave the cakes in the pans for 10 minutes before turning onto baking paper-covered wire racks to cool. 4. For the filling, combine the mascarpone, vanilla bean paste, ½ cup (125ml) of the cream and the sifted icing sugar in a medium bowl, whisk carefully to avoid it spliting until soft peaks form. 5. To make the milk chocolate ganache, place the remaining cream in a medium saucepan and extra chocolate. Stir over very low heat until melted and smooth; cool. 6. Slice each cake into two layers. Reserve 75g of the raspberries for the top. Place one cake layer on a cake stand; spread with one-third of the mascarpone mixture, drizzle over a little of the milk chocolate ganache, then top with one-third of the remaining raspberries, pressing them lightly to flatten. Repeat layering with the remaining cake layers, mascarpone mixture, raspberries and milk chocolate ganache, finishing with a cake layer. Spread top of cake with a little of the milk chocolate ganache, allowing some to drizzle over the edges. Decorate with reserved raspberries and serve with the remaining milk chocolate ganache. CHOCOLATE TIP: Using a stick blender will give your chocolate ganache the ultimate silky smooth texture. Be careful not to add any air in the mixture to avoid air bubbles.