Neven Maguire’s Cappuccino Cream Chocolate Cake Nov 15

Neven Maguire serves up fast, nutritious food for busy lives in his brand new cookbook, The Nation’s Favourite Food Fast!

Many of the people Neven meets as he travels the country cite the incredible time pressures of modern life as something that limits their ability to cook healthy meals for themselves and their families. So he has devised a new cookbook to prove it is possible to make wholesome, nutritious meals in minutes!

Incorporate just one of Neven’s new recipes into your weekly schedule and soon you won’t have to think about what to cook when you’re hungry. Most importantly, you’ll be giving yourself what you need; good nutritious food that’s satisfying and delicious, leaving you ready to get back to your busy life!

The Nation’s Favourite Food Fast, published by Gill & Macmillan, is priced at €22.99 and available at all good book stores.

Cappuccino Cream Chocolate Cake

This might look like a very impressive cake that took ages to make, but it’s really only an assembly job. Mascarpone is a rich, creamy cheese from Lodi in the Lombardy region of Italy. It has a sweetened taste and is famously used in classic tiramisu, which is the basis of this dessert. However, I’ve used shop-bought chocolate loaf cakes instead of the traditional sponge fingers.

Serves 10–12

750g (1¾lb) mascarpone cheese, well chilled

200g (7oz) icing sugar, sifted

1 vanilla pod, split in half and seeds scraped out

450ml (¾ pint) cream, well chilled

200ml (7fl oz) freshly brewed strong espresso coffee, left to cool

100ml (3½fl oz) Coole Swan Irish cream liqueur

2 x 380g (13oz) chocolate loaf cakes (shop-bought or homemade)

2 tsp good-quality cocoa powder

10–12 chocolate-covered coffee beans, to decorate

Using an electric whisk, mix the mascarpone cheese, icing sugar and vanilla seeds until well combined. Whip 375ml (13fl oz) of the cream until soft peaks form and then fold into the mascarpone mixture.

Pour the coffee into a shallow dish and stir in the Coole Swan. Slice the chocolate loaves. Line the base and sides of a 23cm (9in) springform cake tin with parchment paper and wrap the outside in cling film to avoid any leaks.

Dip 8 of the chocolate cake slices in the Coole Swan mixture to cover the bottom of the tin. It’s important to only dip them as you go along so that they are not soaking for long, which would make them difficult to handle.

Cover the layer of soaked chocolate cake with one-third of the mascarpone cream and then arrange another even layer of the soaked cake slices on top. Continue layering in this way, finishing with a mascarpone layer, and place in the fridge to chill for 10–15 minutes.

Meanwhile, whip the rest of the cream in a clean bowl and transfer to a piping bag fitted with a star-shaped nozzle. When ready to serve, carefully remove from the cake tin and transfer to a cake stand. Give the cake an even dusting of the cocoa powder, then pipe 10–12 peaks of cream around the edge of the cake and top each one with a chocolate-covered coffee bean. Place in the middle of the table so that everyone can help themselves.

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