Chocolate-mascarpone Torte

Serving 12 people

45 min


  • bittersweet chocolate 8-oz. bittersweet chocolate, broken into chunks
  • eggs 2 large eggs, at room temperature
  • flour ¾ cup all-purpose flour
  • mascarpone cheese 4 oz. mascarpone cheese, at room temperature (½ cup)
  • salt ¼ tsp. salt
  • sugar 1/3 cup sugar
  • unsalted butter 5 Tbs. unsalted butter or margarine
  • vanilla extract 1 tsp. vanilla extract
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How to make it

  1. Preheat oven to 350°F. Grease 9-inch round tart pan with removable bottom and set aside.In small, heavy saucepan, melt chocolate and butter over low heat, stirring often.
  2. Remove from heat.In medium bowl, using an electric mixer, beat eggs and vanilla on medium speed, 30 seconds. Gradually add sugar and beat 1 minute. Beat in chocolate mixture, stopping occasionally to scrape down sides of bowl with a rubber spatula. Reduce mixer speed to low. Beat in flour and salt until just blended.
  3. Spread batter evenly in prepared pan.
  4. Place cheese in small bowl and stir well with fork. Drop by teaspoonfuls randomly over surface of batter in pan. Using a sharp knife, swirl cheese mixture into chocolate mixture to create marbled effect.
  5. Bake until just set in center, 20 to 25 minutes.
  6. Transfer pan to wire rack to cool completely.
  7. Remove side of pan, cut into wedges and serve.