INDIVIDUAL TORTA TENERINA WITH MASCARPONE CREAM

When we went to Bologna last year, my partner fell in love with torta tenerina, an Italian chocolate cake that rises only with eggs. It’s like an indulgent brownie with a crisp, meringue like top, and every time we had it, it was served with the creamiest, richest mascarpone. This recipe is inspired by the one we had on our first night in Bologna, which was served more like a muffin than a slice. It was something that I loved because who doesn’t adore an individual dessert that makes you feel a little special? I wanted to recreate this delicious chocolate cake meets brownie for my partner for Valentine’s Day coz he is special. 

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INDIVIDUAL TORTA TENERINA WITH MASCARPONE CREAM

MAKES 6// MADE IN 1HR//EASY - MEDIUM// VEGGIE

Ingredients

• 200g 70% dark chocolate chips

• 100g unsalted butter, cubed

• 4 eggs1

• 50g caster sugar

• 50g plain flour

• 1 tsp vanilla bean paste

For the vanilla mascarpone

• 500g mascarpone

• 100g double cream

• 2 tsp vanilla bean paste

• 1 tbsp icing sugar

Method

1. Preheat the oven to 170c fan.

2. Add the chocolate chips and butter to a large heatproof glass bowl. Place over a pan of gently simmering water and melt together, stirring often until smooth and fully combined. Remove from the heat and leave to cool until warm but not hot.

3. Separate the eggs into two mixing bowls, yolks in one and whites in the other. For best results, use the freshest eggs you can find and make sure no yolk gets into the whites.

4. Divide the caster sugar evenly between two bowls. Set one aside for the yolks and place the other beside your egg whites.

5. Using an electric whisk, start whisking the whites until foamy. Add the sugar gradually, counting to 20 between each addition for perfect stiff peaks. Keep whisking until you have a glossy, thick stiff peak meringue. Set aside.

6. Add the remaining sugar, vanilla bean paste and a generous pinch of salt to the egg yolks. Whisk for a couple of minutes until volumous, creamy and lighter in colour.

7. Stir the cooled chocolate mixture into the yolks until fully combined.

8. Using a spatula, gently fold in one third of the whisked egg whites. Be as gentle as possible, you don’t want to knock the air out. Repeat this folding with the second portion of egg whites, and then with the third portion until fully incorporated. Taste and season with a little salt if needed, then transfer to a piping bag.

9. Pipe evenly into a 6 cup large silicone muffin tray. Using the back of a wet teaspoon, gently smooth the tops right to the edges so they’re level.

10. Bake for 20 minutes, or until slightly fudgy in the centre. Insert a cocktail stick into the middle; it should come out clean with a few moist crumbs.

11. Leave to cool for 10 minutes before removing from the moulds.

12. For the vanilla mascarpone, add the mascarpone, double cream, vanilla and icing sugar to a bowl with a pinch of salt. Whisk until stiff peaks.

13. Remove the individual torta tenerina from their moulds. Dust with icing sugar and top with spoonfuls of vanilla mascarpone. They’re great warm or cold, but I love them slightly warm.