Chocolate pie with mascarpone
8 servings
30 minutes
Chocolate pie with mascarpone is a combination of rich dark chocolate flavor and the tenderness of Italian cheese, creating an exquisite dessert with a velvety texture. The origins of this pie can be traced to American cuisine, where the love for rich chocolate desserts merges with European traditions. Mascarpone adds creamy softness to the pie, while the marbled patterns on the surface make it visually appealing. This dessert is served chilled, with a hint of vanilla and fresh berries that add a light tartness, creating a perfect balance of flavors. Ideal for festive occasions or cozy evenings with a cup of coffee.
1
Preheat the oven to 180 degrees. Sift the flour with the baking powder.
- Wheat flour: 140 g
- Baking powder (raising agent): 1 teaspoon
2
Melt cubed butter and broken chocolate in a water bath until smooth. Stir and let cool slightly.
- Butter: 200 g
- 70% dark chocolate: 200 g
3
In a mixer, beat three eggs and 150 grams of sugar at high speed until fluffy white foam forms — the mixture should increase in volume several times.
- Chicken egg: 5 piece
- Sugar: 200 g
4
Then reduce the speed to medium and pour in the warm chocolate mixture in a thin stream. Finally, switch the mixer to the lowest speed and add flour with baking powder one tablespoon at a time. Once the mixture is homogeneous, turn off the mixer.
- 70% dark chocolate: 200 g
- Wheat flour: 140 g
- Baking powder (raising agent): 1 teaspoon
5
In another bowl, beat the mascarpone with the remaining eggs, sugar, and vanilla extract.
- Mascarpone cheese: 500 g
- Chicken egg: 5 piece
- Sugar: 200 g
- Vanilla extract: 1 teaspoon
6
Grease the detachable mold with butter and sprinkle with flour. Layer the bottom with three layers: half of the chocolate mass, the mascarpone filling, and again chocolate. Smooth the surface of each layer before the next one. To create a marble pattern, make circular swirls with a fork.
- Butter: 200 g
- Wheat flour: 140 g
7
Place the mold in the oven for an hour. Check readiness with a toothpick: it should go in smoothly and come out dry. Let the pie cool, remove it from the mold, and dust the surface with powdered sugar.
- Sugar: 200 g
8
Decorate the pie with fresh berries and serve. Store at room temperature.
- Redcurrant: 200 g
