I have started watching the Gilmore Girls again and I laughed out loud over a scene in the second season where Lorelai and Rory have a discussion about right and wrong while testing wedding cakes. Lorelai just concludes: "What is right? Who defines right? And if eating cake is wrong, I don't want to be right!"
Seriously, you can't go wrong with this cake! The 18cm diameter springform tin might seem small, but this cake is like a huuuuge chocolate truffle... I'm totally fond of it... its consistency, its flavour... a winner through and through. And it keeps for days. I have eaten a piece or two of it every day since Sunday... the perfect dessert after a busy day at work. How could this ever be wrong?!
150g caster sugar
4 medium eggs
2 tsp vanilla extract
200g dark chocolate
100g white chocolate, or more dark chocolate
Line the base and sides of an 18cm, round cake tin with parchment paper and heat the oven to 160°C (140C fan-assisted).
Grind the walnuts with the sugar and cocoa in a food processor until fine, then beat with the mascarpone, eggs and vanilla. Melt the chocolate, stir this through the mix evenly, then spoon into the prepared tin and smooth the top.
Bake for about 75-90 minutes, until the cake has evenly risen and retains just the slightest wobble to the middle – this will ensure it has a soft, slightly melting texture in the centre. Remove from the oven and leave in the tin to cool completely before serving.