Steps

• First, let’s prepare the base.

  Mix the powdered sugar with the sifted flour, baking powder, and potato starch.

  Place it on a pastry board in a mound, make a well in the center where you’ll put the egg yolks, the butter cut into small pieces, the vanilla essence, and a pinch of salt. Knead it with your fingertips and then quickly with your hands until you form a smooth and homogeneous dough (you can also use a stand mixer with the K hook).

  Line the bottom of 2 24 cm springform pans with parchment paper and spread the dough (if you have 1 pan, bake the bases in 2 rounds).

  Bake in a preheated oven at 350°F for about 18 minutes, they should be golden.

  Remove from the oven and let cool in the pan.

• Once the bases are cold, let’s prepare the filling.

  Whip the cream together with the powdered sugar using electric whisks until stiff.

  Add the mascarpone and whip again until you get a homogeneous and firm mixture.

• Place the slightly opened ring of the springform pan on a serving platter, place the cookie disc gently.

  With a spoon, drizzle a little Nutella (melt it a little if needed) over the cookie disc (without overdoing it).

  Pour all the mascarpone cream and level it with a spatula.

  Put another drizzle of Nutella over the mascarpone cream with a spoon.

  Close with the other disc, always being careful to press well.

  Refrigerate for at least 3 hours (I left mine overnight).

  After the time has passed, remove the ring, dust lightly with powdered sugar, and decorate the surface with Nutella (melt it a little if needed) that you’ll drizzle with a spoon.

  Serve.

  

• Prepare the base:

  Put the flour, starch, and sugar in the bowl 3 seconds/speed 3.

  Add all other ingredients 2 min/Knead.

  Line the bottom of 2 24 cm springform pans with parchment paper and spread the dough (if you have 1 pan, bake the bases in 2 rounds).

  Bake in a preheated oven at 350°F for about 18 minutes, they should be golden.

  Remove from the oven and let cool in the pan.

• Put the clean bowl, blades, and butterfly in the fridge for at least 1 hour beforehand.

  In the cold bowl, whip the butterfly, add the fresh cream and powdered sugar, set the mixer 2 min/Speed 3, without the measuring cup, check through the hole if the cream is well whipped, otherwise work it longer, it has to be firm.

  Once the cream is well whipped, remove it from the bowl and put it in a large bowl, add the mascarpone and mix it with a spatula, once the mixture is homogeneous, the filling is ready.

• Compose the dessert:

  Place the slightly opened ring of the springform pan on a serving platter, place the cookie disc gently.

  With a spoon, drizzle a little Nutella (melt it a little if needed) over the cookie disc (without overdoing it).

  Pour all the mascarpone cream and level it with a spatula.

  Put another drizzle of Nutella over the mascarpone cream with a spoon.

  Close with the other disc, always being careful to press well.

  Refrigerate for at least 3 hours (I left mine overnight).

  After the time has passed, remove the ring, dust lightly with powdered sugar, and decorate the surface with Nutella (melt it a little if needed) that you’ll drizzle with a spoon.

  Serve.

• The mascarpone and chocolate cake is ready to be enjoyed… Happy dessert.

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