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Baked mascarpone with roasted cherries – Plus Ate Six

Baked mascarpone with roasted cherries is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It’s the easiest dessert you’ll ever make!

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BAKED MASCARPONE is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It's the easiest dessert you'll ever make! | Plus Ate Six

Baked mascarpone is a cheat’s version of creme brûlée with the added bonus of less washing up. With just a handful of ingredients you are barely thirty minutes away from a very impressive dessert.

It’s a one bowl affair and all you’ll need is an electric whisk or a bit of elbow grease -it’ll depends what sort of day you’re having!

BAKED MASCARPONE is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It's the easiest dessert you'll ever make! | Plus Ate Six

With any cheat’s version there’s a trade off so there’s no caramelised sugar to smash 🙁

But did I mention the fruit is roasted in pomegranate molasses?

So you get intense fruitiness with a sweet and sticky juice instead.

I’m happy with the trade off 🙂

BAKED MASCARPONE is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It's the easiest dessert you'll ever make! | Plus Ate Six

Now obviously cherries may not be in season as you read this but there’s no need to miss out as strawberries, blueberries, blackberries and raspberries will all work. Roasted rhubarb and ginger would be excellent too.

You could also:

  • replace the orange zest with lemon zest
  • add 1/2 tsp of orange blossom or rose blossom water to the mascarpone cream as you’re whipping it up
  • add the seeds from a vanilla pod for the ultimate cheats brûlée
  • grill or roast the fruit

BAKED MASCARPONE is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It's the easiest dessert you'll ever make! | Plus Ate Six

This is a great make ahead recipe – in fact you could easily make it two days before you need it but don’t be surprised if it doesn’t last that long in the fridge.

When I served this to Rich his verdict was ‘Well that’s a bit of a cheeky dessert!’

He summed it up perfectly.

It is cheeky – first you get a spoonful of creamy orange scented custard and then the sweetness of the roasted fruit comes through and then you get just a hint of the pomegranate molasses.

Perfect!

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5 from 3 votes

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Baked mascarpone with roasted cherries

A healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It’s the easiest dessert you’ll ever make!


Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4
Author Nancy | Plus Ate Six adapted from here

Ingredients

Baked mascarpone

  • 1
    tsp
    cornflour
  • 500
    g
    mascarpone {Note 1}
  • 2
    medium sized egg yolks
    beaten
  • 2
    tbsp
    maple syrup/ honey/ brown rice syrup
  • zest of 1/2 orange

Roasted fruit

  • 300
    g
    cherries – before pips removed
  • 2
    tbsp
    pomegranate molasses

Instructions

  1. Heat oven to 150C/ 130C fan/ 300F and boil the kettle.

  2. In a bowl beat the cornflour into the mascarpone and use a tablespoon of yolk to help loosen it. Beat in remaining ingredients.

  3. Spoon the cream into four 125ml / 1/2 cup ramekins and smooth the tops.

  4. Place in a deep roasting tin, add just boiled water to come halfway up the sides of the ramekins and bake for 30 minutes until slightly golden and puffed but still a little wobbly.

  5. Remove from the water and leave to cool and set.

  6. Whilst the pots are in the oven line a tray with baking paper, pip the cherries and stir through the pomegranate molasses. When the pots come out of the oven pop in the cherry mixture for 10 -15 minutes until they are darker in colour and nice and juicy. Remove and leave to cool.

Recipe Notes

{Note 1} my mascarpone came in a 550g pot so I used it all up – no need to have 50g of mascarpone going to waste!

BAKED MASCARPONE is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It's the easiest dessert you'll ever make! | Plus Ate Six

Do you have a favourite ‘cheeky’ dessert?  Have you tried baked mascarpone before?

P.S Pop the eggs whites in the freezer I’ll be back with a recipe in a couple of weeks to use them up. And it doesn’t involve meringues, macaroons or egg white omelettes. Any guesses?!

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BAKED MASCARPONE is a healthier and easier version of creme brûlée with a gorgeously decadent creamy custard but without the hassles of making a custard. It's the easiest dessert you'll ever make!

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Sunken drunken chocolate cake {gluten free} – Plus Ate Six

This is a seriously grown up chocolate cake. Rich, luscious and decadent it should come with an R rating! Prepare yourself to hear lots of groaning and moaning around the table when you serve this sunken drunken chocolate cake – I kid you not 😉

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For the grown ups only! This SUNKEN DRUNKEN CHOCOLATE CAKE is rich, luscious and decadent and gluten free | Plus Ate SixStraight to the recipe please!

It’s been a long time between cakes hasn’t it?

Let me make it up to you with this intense sunken drunken chocolate cake.

For the grown ups only! This SUNKEN DRUNKEN CHOCOLATE CAKE is rich, luscious and decadent and gluten free | Plus Ate Six

The sunken comes from the cake slowly collapsing after you bring it out of the oven producing a thick layer of smooth chocolate fudge.

The drunken? From prunes soaked in Frangelico or Amaretto and then whizzed to a pulp to add a boozy sweetness.

{Just between us, it’s may be best not to tell anyone there are prunes in the cake until they have taken a bite – you can’t taste them or see them and some folk turn their noses up at the idea. It would be a shame for them to miss out. Just saying..!}

For the grown ups only! This SUNKEN DRUNKEN CHOCOLATE CAKE is rich, luscious and decadent and gluten free | Plus Ate Six

Where was I?

Oh yes. Sunken and drunken.

Also;

Rich

Luscious

Decadent

Intense

And sexy

I’m sure there’s a joke in there somewhere but I’m not brave enough to go there 🙂

For the grown ups only! This SUNKEN DRUNKEN CHOCOLATE CAKE is rich, luscious and decadent and gluten free | Plus Ate Six

I am serious about this cake though. I could tell you that it’s the best chocolate cake ever, but doesn’t everyone say that?

I will tell you that it’s a breeze to make.

And I can tell you that if you have the time, it’s best made the day before you want to eat it to allow the cake to become even more squidgy and fudgey.

Which makes it perfect for a party.

But if you don’t have the time, worry not as it’s still a winner. Last week I made it at 3pm and it was served for dessert at 7pm.

I can also tell you that it only takes 20 minutes to bake in the oven – 25 mins max. Don’t loose your bottle and wait for 30 minutes – trust me it’s ready.

And no word of lie – there will be at least one person at the table who will be moaning in chocolate ecstasy.

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4.86 from 7 votes

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Sunken drunken chocolate cake {gluten free}

A seriously rich and decadent chocolate cake – adults only! Can be made a day ahead – it will only get better. Serve with a couple of extra prunes soaked in liqueur on the side if you really want to go to town.


Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings 16
Author Nancy @ Plus Ate Six adapted from here

Ingredients

  • 140
    g
    prunes
    pitted
  • 4
    tbsp
    Marsala
    Frangelico or Amaretto
  • 100
    g
    butter
    plus extra for the tin
  • 2
    tbsp
    raw cacao
  • 140
    g
    dark chocolate {70%}
    chopped
  • 100
    g
    rapadura sugar {Note 1}
  • 4
    large eggs
    2 separated
  • 110
    g
    almond or hazelnut meal {Note 2}
  • extra caco for dusting

Instructions

  1. Heat oven to 180C/ 160C fan/ gas 4

  2. Gently heat the prunes and Marsarla over a low heat until hot. Remove from heat and leave for about an hour or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until smooth.

  3. Butter and line the base of a 20cm springform tin. Dust with cacao, tip out any excess and reserve.

  4. Melt butter and chocolate in a heatproof bowl set over a pan of barely simmering water.

  5. Take off heat and stir through the prune mix.

  6. In one bowl, whisk 2 egg whites until stiff and gently fold into the mixture.

  7. In another bowl, whisk sugar, 2 eggs and 2 egg yolks until pale, thick and double in volume. Fold the chocolate & prune mixture into the eggs and sugar mix.

  8. Sift over ground almonds and remaining cacao and whisk until the mixtures are combined.

  9. Gently fold in egg whites.

  10. Spoon into the prepared tin and bake for 20-25 minutes or until a light crust has formed. Trust your instincts and don’t think it needs another 5 minutes – it won’t!

  11. Remove from oven and allow to cool in the tin until ready to serve. It may crack and sink as it cools but that’s OK.

  12. Remove from the tin, dust with extra cacao before serving.

Recipe Notes

{Note 1} The original recipe asks for 150g of sugar. I think you could get away with 75g of sugar given the prunes and sweet liqueur but try 100g first.
{Note 2} Ground almonds will give you a smoother texture than hazelnuts but both are delicious.

For the grown ups only! This SUNKEN DRUNKEN CHOCOLATE CAKE is rich, luscious and decadent and gluten free | Plus Ate Six

Now, can I get you a slice?

For the grown ups only! This SUNKEN DRUNKEN CHOCOLATE CAKE is rich, luscious and decadent and gluten free | Plus Ate Six

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Rustic Italian lentil soup – Plus Ate Six – Real Food Made Simple

Don’t let the simplicity of this rustic Italian lentil soup fool you. It’s so packed full of flavour and perfect for the changing seasons this time of year. Or any time of year.

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Don't let the simplicity of this rustic Italian lentil soup fool you. It’s so easy to throw together and hearty enough for a complete meal | Plus Ate Six


We’re all between seasons at the moment aren’t we? I look out the window and the sun is shining, the sky is blue and I’m tricked into wearing just the one layer with a light coat. And then I walk outside, feel an icy blast and have to hurry back indoors for the heavy duty coat and scarf.

That’s in the morning.

By mid day the sun has warmed up and so have I and I’m peeling off layers and having my own version of the greenhouse effect right inside that thermal duck down coat!


Don't let the simplicity of this rustic Italian lentil soup fool you. It’s so easy to throw together and hearty enough for a complete meal | Plus Ate Six


Meanwhile, Melbourne is heading into Autumn in a most peculiar fashion. It’s mid March and temperatures are veering wildly from 23C to 33C to 18C.

Everything is a little topsy turvy this time of year while Mother Nature makes her mind up if she’s coming or going.


Don't let the simplicity of this rustic Italian lentil soup fool you. It’s so easy to throw together and hearty enough for a complete meal | Plus Ate Six


If your nerves need calming let me help you out with this comforting rustic Italian lentil soup.

It’s perfect for this time of year – nourishing, easy to throw together and hearty enough for a complete meal.

Don’t be tempted to complicate the recipe and throw in a whole load more vegetables – it’ll take up time and trust me you won’t need them.

The beauty of this soup is it’s sheer simplicity and utter deliciousness.

What you will need though are small brown lentils that will hold their shape – so either Puy or Italian lentils. I haven’t tested them out but I’m sure tinned lentils would work just as well.

I aways save parmesan rinds in the freezer so if you have them throw a couple into the pot too.


Don't let the simplicity of this rustic Italian lentil soup fool you. It’s so easy to throw together and hearty enough for a complete meal | Plus Ate Six


Unfortunately there’s no red wine in this particular recipe but feel free to open a bottle and sip along as you chop and stir. It’ll add to the whole rustic Italian experience and I might or might not have done so myself.

You decide for yourselves 🙂


Don't let the simplicity of this rustic Italian lentil soup fool you. It’s so easy to throw together and hearty enough for a complete meal | Plus Ate Six


Sadly, this food blogger neglected to adorn the soup in the photos with shaved parmesan.

The red wine may or may not have had something to do with it.

You decide 🙂

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Rustic Italian lentil soup

Prep time

Cook time

Total time

Author:

Recipe type: Easy

Cuisine: Italian

Serves: 4-6

Ingredients

  • 200g small brown lentils
  • 2 garlic cloves smashed
  • 2 bay leaves
  • 1 onion, finely chopped
  • 2 celery stalks, finely diced
  • 2 carrots, finely diced
  • 2 tbsps olive oil
  • 400g can tomatoes {Note 1}
  • 400g can chickpeas, drained
  • 1 litre water water/stock {Note 2}
  • parmesan rind/s {optional}
  • salt & pepper
  • 2tbsp chopped parsley
  • grated parmesan and olive oil for serving

Instructions

  1. Rinse the lentils and place in a pan with garlic, bay leaves and 1.5 liters of cold water. Cook for 30 minutes or until almost tender, skimming occasionally if necessary. Drain lentils {Note2}
  2. Whilst lentils are cooking, heat the olive oil in a large saucepan over a gentle heat and saute for 15 minutes, stirring often.
  3. Add the tomatoes, stir in the lentils and water/stock and simmer for 20 minutes until nice and soupy.
  4. Add the chickpeas, salt and pepper and simmer for 10 minutes more adding more water if it’s getting too thick.
  5. Stir in the chopped parsley and ladle into soup bowls. Slosh over a good glug of good olive oil and parmesan cheese.

Notes

{Note 1} I prefer to buy cans of whole tomatoes and then chop them up in the tin once opened. I think they taste better than ready chopped tomatoes that’s all.
{Note 2} The lentils I used turned the water dark brown and I didn’t want to add that to the soup so I tipped it away and used vegetable stock instead. It’s up to you.

3.5.3208

How’s the weather with you? A bit all over the place too? Do you like a glass of wine whilst you’re cooking?

P.S. If you’re in a rustic food kinda mood {see what I did there?!} you should check out this slow cooked hunter’s shin of beef or this simple Tuscan pork ragu


Don't let the simplicity of this RUSTIC & HEARTY ITALIAN LENTIL SOUP fool you. It’s so easy to throw together and hearty enough for a complete meal | Plus Ate Six


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