The soft mascarpone and Nutella tart is a decadent, easy-to-make and irresistible cake.
Prepared using a “furbo” pan — that is, a pan with a raised center which, after baking and inverting the cake onto a plate, creates a perfect hollow for filling — it has a cocoa base and a filling of creamy mascarpone and Nutella.
Read how to make the soft mascarpone and Nutella tart with the easy recipe below; as usual, it’s right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 5/8 cup (about 4.4 oz) granulated sugar
- 7 tbsp (about 100 ml) vegetable oil
- 3/4 cup + 1 tbsp (about 100 g / 3.5 oz) all-purpose flour
- 1/3 cup (about 1.4 oz) unsweetened cocoa powder
- 1 packet vanillin (vanillin powder)
- Half packet baking powder
- 1 1/8 cup (about 8.8 oz) mascarpone
- 1/2 cup (about 5.3 oz) Nutella (+ extra for decorating)
Preparation of the Soft Mascarpone and Nutella Tart
In a large bowl, beat the eggs with the sugar using electric beaters until the mixture is pale and fluffy.
With the beaters still running, slowly drizzle in the vegetable oil.
Finally add the sifted flour, unsweetened cocoa powder, baking powder and vanillin.
Grease and flour a “furbo” pan (24 cm / about 9.5 in in diameter) and pour in the prepared batter, smoothing the surface.
Bake in a preheated oven at 347°F for twenty minutes.
Remove from the oven and let the cake cool completely in the pan.
In the meantime, with electric beaters, mix the mascarpone with 1/2 cup (about 5.3 oz) of Nutella until you obtain a smooth cream.
Then refrigerate it until ready to use.
When the base has cooled, invert it onto a serving plate.
Fill with the prepared cream and decorate the soft mascarpone and Nutella tart as you like with extra Nutella.
Notes
For the decoration seen in the photo, put a spoonful of Nutella into a paper cone, a disposable piping bag, or even a food-safe plastic bag with a small corner cut off, and pipe concentric circles over the leveled cream. Then use a toothpick to “draw” lines that cut the cake into wedges.
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