Double Chocolate Mascarpone Cake

January chocolate cravings found their ways into February.

Preheat oven at 350 F.

In a large bowl, melt

- 3 oz semisweet or sugar-free chocolate
- 1/2 cup unsalted butter, cut into pieces

When completely melted, remove from pan, add in this order and mix well after each addition:

- 1/2 cup agave syrup
- pure vanilla extract
- 3 large eggs
- 3/4 cup whole wheat flour mixed with 1 tsp baking powder


Pour the batter into a parchment paper lined 8 in. (20 cm) square pan.
Bake for ~ 30 min.

 Let cool and cut in half.

For the chocolate mascarpone cream filling:

Melt 5 oz (140 g) semisweet chocolate and mix with 1/2 tub (~ 225 g) mascarpone cheese and 1/3 cup agave syrup. Use an electrical mixer and mix until fluffy.

Spread 1/2 of the chocolate cream over one of the two halves of the cake and sandwich the layers together. Pour the remaining chocolate cream on top and on the sides, spreading evenly.

Chill in the fridge before cutting in slices (~10 to 16, depending on thickness) to let the cream set. 

Nutritional info per 1 slice: some things are better left unsaid.