ChocoMascarpone HazelBlueberry Loaf
40 Minutes • 6 Slices
Indulge in this ChocoMascarpone HazelBlueberry Loaf, a gluten-free Italian-inspired delight. Made with Dilettoso Choc-o-lotta mix, creamy mascarpone, toasted hazelnuts, and fresh blueberries, it’s silky, moist, and perfectly balanced. With a nutty crunch and tangy sweetness, it’s ideal for dessert or a decadent brunch treat packed with protein.
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.
Did you make it?
Tag @DilettosoFoods with #MadeWithDilettoso
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.
