ChocoMascarpone HazelBlueberry Loaf
40 Minutes • 6 Slices
This luxurious gluten-free chocolate cake combines the richness of Dilettoso Choc-o-lotta mix, creamy Italian mascarpone, toasted hazelnuts, and bursts of fresh blueberries. The result? A silky, moist cake with a nutty crunch and tangy sweetness — perfect for dessert or an indulgent brunch treat. It’s simple, wholesome, and packed with protein for guilt-free enjoyment.
What you need
- 1 cup Dilettoso Choc-o-lotta Mix
- 2 large eggs
- 1 cup mascarpone cheese (room temperature)
- ½ cup hazelnuts, crushed (lightly toasted for extra flavor)
- 1 cup blueberries (fresh or frozen, patted dry)
Hot Hot Hot
How to do it
- PREHEAT oven to 175°C / 350°F. Line and lightly grease a 9-inch round cake pan.
- MIX the mascarpone and eggs in a medium bowl until smooth and creamy.
- ADD Dilettoso Choc-o-lotta mix to the bowl and STIR until a thick, velvety batter forms.
- FOLD in crushed hazelnuts and most of the blueberries (reserve a few for topping).
- POUR batter into prepared pan, TOP with remaining blueberries and an extra sprinkle of hazelnuts.
- BAKE for 28–32 minutes until the center is set but still moist (toothpick should come out slightly fudgy).
- COOL for 10–15 minutes before slicing. SERVE warm or chilled for a richer flavor.
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Did you know?
Mascarpone is the key ingredient in Italy’s famous tiramisu — and here, it gives the cake a silky, melt-in-your-mouth texture worthy of a café in Milan.
