Ciasto Minotaur: A Decadent Dessert for Every Occasion

Prepare the cake base:

Preheat your oven to 180°C (350°F). Grease and line a round cake tin (23 cm in diameter) with parchment paper.
Melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring occasionally until smooth.
Remove from heat and whisk in the sugar until well combined. Beat in the eggs, one at a time, followed by the vanilla extract.
Sift the flour and baking powder into the mixture, folding gently until fully incorporated.
Pour the batter into the prepared cake tin and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before removing it from the tin.
Make the cream filling:

In a mixing bowl, whip the heavy cream with the powdered sugar until stiff peaks form.
Gently fold in the mascarpone cheese to create a smooth, creamy filling.
Assemble the cake:

Once the cake has cooled, slice it in half horizontally to create two layers.
Spread a generous amount of the mascarpone cream mixture on the bottom layer of the cake.
Place the top layer on the cake and cover with the remaining cream. Sprinkle crushed nuts on top for added texture and flavor.
Serving and Storage Tips:

Serve Ciasto Minotaur chilled, as the creamy filling is best enjoyed cold.
If you have any leftovers, cover the cake and store it in the refrigerator for up to 3 days. You can also freeze slices for longer storage, though the texture of the cream may slightly change after thawing.
Variations:

Fruit Filling: Add a layer of fresh fruit such as raspberries, strawberries, or cherries between the cake layers for a fruity contrast to the rich chocolate.
Nut-Free Version: For those with nut allergies, simply omit the crushed nuts or substitute with shredded coconut for a different texture.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
FAQs:

Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, you can substitute milk chocolate for dark chocolate, though the cake will be sweeter and have a different depth of flavor.

Q: How can I make the cream filling lighter?
A: You can substitute half of the heavy cream with Greek yogurt to make the filling a bit lighter while still maintaining a rich flavor.

Q: Can I make the cake ahead of time?
A: Yes, the cake can be baked the day before serving. Just make sure to store it in the fridge until ready to assemble and serve.

Q: What’s the best way to slice the cake?
A: For clean slices, dip your knife in warm water and wipe it dry between cuts. This helps prevent the cream from sticking to the knife.

Enjoy this decadent dessert and share it with friends and family for a truly unforgettable treat!