Nutella, mascarpone and raspberry cake

What a triumph is this beautiful cake - a triumph for the eyes as much as for the stomach! All lovers of Nutella will enjoy its pairing with raspberries which certainly enhance its flavour! Don’t be put off by the majesty of its appearance, in spite of what you might think it's not complicated to make, but it will take a bit of care and attention and a good dose of patience. This fantastic cake can be made as a dessert for lunch or dinner parties, and your guests will be amazed by its appearance and unique flavour; or you could serve it as part of a buffet, or simply because you want to prepare a delicious and beautiful cake, ideal as a snack, perhaps accompanied by a cup of tea or coffee. Simply follow the instructions and our step-by-step pictures, all put together by our chef, and then you can start to invite your friends over. Let the party begin!

Put the sugar, eggs and the softened, chopped up butter in a food mixer and whisk. Then sift in the flour, baking powder, cocoa and stir until the mixture is smooth. Melt the chocolate in a bain marie and when it has become completely liquid pour in the milk a little at a time, stirring constantly. Add the melted chocolate to the cake mixture. Preheat the oven to 180°C, pour the cake mix into a greased and floured baking tin and bake for 35-40 minutes. When cooked, let it cool completely. In a bowl, mix the mascarpone with the Nutella and a few drops of milk and smear over the entire surface of the cake. Decorate with fresh raspberries and store in the fridge.