Punt E Mes Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.

Whisk together the dry ingredients: in a medium bowl, sift or whisk 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 1.5 tsp baking powder and 0.5 tsp fine salt until evenly combined.

In a separate bowl, combine wet ingredients: whisk 2 large eggs until lightly beaten, then add 6 tablespoons melted and cooled unsalted butter, 1/2 cup whole milk and 1 tsp vanilla extract. Whisk until smooth.

Make the batter: pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few small lumps are fine. Batter should be medium-thick and pourable. If too thick, add 1 tablespoon milk.

Transfer batter to the prepared cake pan and smooth the top with an offset spatula.

Prepare the flavored chocolate pieces: in a small heatproof bowl set over (or above) simmering water (double boiler), combine 2 oz finely chopped dark chocolate with 2 tablespoons cooled espresso and 2 tablespoons Punt e Mes. Stir gently until the chocolate melts and the mixture is glossy and smooth. Remove from heat and let cool slightly but remain pourable.

Drop spoonfuls: using a teaspoon, drop 6–8 evenly spaced dollops (about 1 teaspoon each) of the hazelnut spread onto the surface of the batter. Gently press each dollop slightly so they sink a bit into the batter but remain visible.

Swirl in the flavored chocolate: drizzle the chocolate-Punt e Mes mixture in a thin stream over the batter, concentrating ribbons across the dollops of hazelnut spread. Using a skewer or the tip of a knife, make 6–8 shallow swirls through the batter to create a marbled effect; do not over-swirl or the fillings will disperse completely.

Bake: place the pan in the preheated oven and bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the plain cake area (not into a filling dollop) comes out with a few moist crumbs but not raw batter. If a dollop is pierced, expect it to be sticky with filling.

Cool: remove the cake from the oven and set on a wire rack. Let cool in the pan for 10 minutes, then run a knife around the edge and invert onto the rack to remove parchment. Cool completely before finishing (about 40–60 minutes total) so fillings set slightly.

Dust and garnish: once the cake is cooled, dust the top lightly with 1 tablespoon powdered sugar. Sprinkle the optional chopped toasted hazelnuts and 1/4 tsp sea salt flakes over the top if using.

Slice and serve: cut into 8 equal slices. Each slice will have pockets of hazelnut filling with a subtle bittersweet Punt e Mes–espresso chocolate ribbon — serve at room temperature. Store loosely covered at room temperature for up to 2 days or refrigerate up to 4 days; bring to room temperature before serving.