Italian Chocolate Mascarpone Torte

Allergens

Eggs, Dairy (Milk and Whey)

Ingredients

• 1 cup (200g) dark chocolate, chopped
• 1 cup (227g) unsalted butter
• 1 ¼ cups (315g) granulated sugar
• 4 large eggs
• ½ cup (65g) all
• purpose flour
• ½ cup (80g) hazelnut meal
• ¾ cup (170g) mascarpone cheese, at room temperature
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9 inch (23cm) springform pan and line the bottom with parchment paper.
2. In a double boiler, gently melt the chocolate and butter together until smooth and glossy. Stir in sugar until fully incorporated.
3. Remove from heat and whisk in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Mix flour, hazelnut meal, and salt in a separate bowl. Gradually add to the chocolate mixture, stirring until just combined.
5. Fold in mascarpone cheese until well incorporated. Pour batter into prepared pan.
6. Bake for 40 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.

Chef’s Insight

Use high-quality chocolate for richer, deeper flavors.

Notes

For best results, allow the torte to cool completely before cutting.