Hazelnut-Praline Cake and Fig-Mascarpone

Recipe by Chef Tom Shuttlesworth of Fallingwater Café

The Hazelnut Cake with Fig-Mascarpone balances a nutty, moist and complex hazelnut cake with a sweet and tangy mascarpone ‘frosting’…A truly lovely way to finish a lunch or just a snack after visiting Frank Lloyd Wright’s beautiful creation.

Ingredients (by weight)

3 oz Hazelnut Praline

 4 oz Water, boiling

1.5 oz Cocoa powder

4.5 oz Heavy cream                 

4.5 oz Veggie oil                     

2 Eggs                             

1 t Vanilla extract               

5 oz Sugar                           

5 oz Flour                            

1/2 t Baking soda                

1 pinch Salt                              

1.)   Whisk praline in boiling water until completely dissolved.

2.)   Whisk in cocoa powder

3.)   Whisk in heavy cream, then veggie oil

4.)   Whisk in eggs until completely homogenized, followed by the sugar.

5.)   Fold in flour, baking soda and salt until mixture is smooth.

6.)   Grease and flour 10 6 oz ramekins or baking dishes, approx.. ½ C batter per dish

7.)   Bake in 350 degree oven for 20 minutes or until a toothpick comes out dry.  Allow cakes to cool before adding the Fig-Mascarpone ‘Icing’

Fig-mascarpone

2C mascarpone

1C powdered sugar

½ C fig jam or fig puree.

Cream mascarpone and sugar together with hand mixer or KitchenAid until light and fluffy.  Add fig last. Pipe, scoop or spoon mascarpone on the hazelnut cakes and enjoy!

(Fig jam can be found at local specialty stores, like Penn Macaroni in the Strip.  If you can’t find jam, take dried figs and run them through a Cuisinart with enough water to create a just-pourable liquid.)

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