Prepare to embark on a delectable journey through the heart of Italian pastry with this irresistible Torta di Mascarpone e Gocce di Cioccolato! Imagine a velvety smooth mascarpone cake, studded with rich dark chocolate chips, that melts in your mouth and transports you straight to the charming cafes of Italy. This decadent dessert is not just a cake – it's a slice of pure culinary magic that will elevate your baking skills and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 250g mascarpone cheese
- 100g sugar
- 3 large eggs
- 100g dark chocolate chips
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Remove mascarpone cheese from the refrigerator 30 minutes before preparation to bring it to room temperature, ensuring smooth mixing.
- Preheat the oven to 180°C (350°F) and carefully butter and flour a 22cm round cake pan, ensuring even coating to prevent sticking.
- Separate egg whites and yolks into two clean, dry mixing bowls. Ensure no yolk contamination in the whites for proper whipping.
- In a large mixing bowl, combine mascarpone cheese, sugar, egg yolks, and vanilla extract. Whisk until the mixture becomes smooth and creamy with no lumps.
- In a separate clean bowl, beat egg whites with a pinch of salt using an electric mixer until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the mascarpone mixture using a spatula, incorporating them carefully to maintain volume.
- Fold in the dark chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired and slice into 8 equal portions.
- Serve at room temperature and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Temperature is Key: Always bring mascarpone and eggs to room temperature for smoother mixing and better texture.
- Egg White Technique: When beating egg whites, ensure your bowl and whisk are completely clean and free from any oil or yolk residue to achieve perfect, stiff peaks.
- Gentle Folding: When incorporating whipped egg whites, use a gentle folding motion to maintain their airiness and keep the cake light and fluffy.
- Even Chocolate Distribution: Lightly coat chocolate chips in a bit of flour before adding to the batter to prevent them from sinking to the bottom of the cake.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as even slight variations can affect the cake's texture and baking time.
- Cooling Matters: Allow the cake to cool completely before slicing to maintain its structure and prevent crumbling.
- Storage Tip: For maximum freshness, store the cake in an airtight container and consume within 3 days for the best flavor and texture.
Nutrition Facts
Calories: 265kcal
Carbohydrates: 21g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 86mg
