- 1 cup raisins
- 3/4 cup brandy
- 8 ounces semisweet chocolate
- 16 tablespoons unsalted butter, at room temperature
- 1 3/4 cups sugar
- 8 eggs
- 1 cup all-purpose flour, sifted
- 13 ounces mascarpone cheese
- 1 cup heavy cream, whipped
Soak the raisins in the brandy until plump, at least 3 hours or overnight.
Preheat the oven to 350 degrees F. Butter a 9-inch springform cake pan.
Line the bottom of the pan with a round of parchment paper.
Melt the chocolate in a double boiler over hot, not boiling, water. Set aside to cool.
Cream the butter and sugar until light and fluffy.
Beat in the eggs, one at a time, beating well after each addition. Add the cooled, melted chocolate and fold in the flour. Drain the raisins, reserving the brandy, and fold them into the mixture. Pour into the prepared pan. Bake for 40 minutes, until a skewer inserted in the middle comes out clean. Let the cake cool in the pan.
When cool, remove the cake from the pan and, using a serrated knife, cut the cake horizontally in half, creating 2 cake layers.
Combine the mascarpone and whipped cream and stir in 2 tablespoons of the reserved brandy from the raisins. When the cake has completely cooled, top the bottom layer with one-third of the mascarpone mixture. Place the other layer of the cake on top and spread the remaining mascarpone over the top and sides of the cake.
Refrigerate until ready to serve, or serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
658 calories; 42g total fat; 236mg cholesterol; 69mg sodium; 58g carbohydrates; 2g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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