Cioccofondente: Brownie and mascarpone cups with melted chocolate - Intoleran International

Ingredients

• 60 g of dark chocolate (85% or more)
• 60 g lactose-free butter
• 7 g sucralose (equivalent to 70 g sugar)
• 1 teaspoon vanilla essence
• 50 g of certified gluten-free oat flour
• 2 eggs
• 1 tablespoon cocoa powder
• 1 teaspoon baking powder
• 40 ml lactose-free milk or vegetable drink
• Hazelnuts or walnuts (optional)
• 500 g mascarpone cheese
• 20 drops of Intoleran lactase
• A few drops of vanilla essence
• Sucralose to taste (or sweetener of your choice)
• 100 g dark chocolate (85% cocoa or more)
• 40 ml of vegetable drink (almond, oat, etc., of your choice)
• 50 g of 100% hazelnut cream