Torta al Mascarpone e Nutella
- 5 days ago
- 3 min read
Updated: 21 hours ago
Torta al Mascarpone e Nutella
Story of the Dish
Italy is famous for transforming a handful of exceptional ingredients into unforgettable desserts. Two of those ingredients—mascarpone from Lombardy and Nutella from Piedmont—come together in this rich, elegant cake that perfectly blends Northern Italy's pastry traditions.
Mascarpone has been produced for centuries in the fertile plains surrounding Lodi and Abbiategrasso. Known for its silky texture and delicate sweetness, it is the star ingredient of the world-famous Tiramisù. Nutella, on the other hand, has become Italy's most recognizable chocolate-hazelnut spread, inspired by the historic Gianduja tradition of Piedmont.
In this dessert, a soft vanilla sponge is layered with an airy mascarpone and Nutella cream, creating a cake that is rich without feeling heavy. Every bite combines the buttery sponge, velvety filling, and roasted hazelnut aroma into a perfectly balanced dessert suitable for birthdays, celebrations, or an elegant Sunday lunch.
Simple in appearance yet luxurious in flavor, this cake has become one of the most popular modern Italian desserts.
Ingredients
Serves: 10–12
For the Sponge Cake
2½ cups (11.11 oz) cake flour
1 cup (7.94 oz) unsalted butter, softened
1 cup (7.05 oz) granulated sugar
4 large eggs
¾ cup (6.09 fl oz) whole milk
2 tsp baking powder
2 tsp vanilla extract
Pinch of fine sea salt
For the Mascarpone Cream
18 oz (17.64 oz) mascarpone cheese
1 cup (10.58 oz) Nutella
1¼ cups (10.14 fl oz) heavy whipping cream
½ cup (2.12 oz) powdered sugar
1 tsp vanilla extract
Decoration
Nutella
Chopped toasted hazelnuts
Chocolate curls
Ferrero Rocher chocolates (optional)
Powdered sugar
Preparation
Preheat the oven to 340°F (338°F).
Grease and line two 9-inch (9.06 in) round cake pans with parchment paper.
Beat the butter and sugar until pale and fluffy, about 6–7 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Combine the flour, baking powder, and salt.
Gradually alternate the dry ingredients with the milk until a smooth batter forms.
Divide evenly between the prepared pans.
Bake for 28–32 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
Cool completely.
Prepare the Filling
Whip the heavy cream with the powdered sugar until medium peaks form.
In another bowl, whisk together the mascarpone, Nutella, and vanilla until smooth.
Fold the whipped cream into the mascarpone mixture using a spatula until light, silky, and airy.
Assemble
Place one sponge layer on a serving plate.
Spread half of the mascarpone-Nutella cream evenly over the surface.
Top with the second sponge.
Cover the top with the remaining cream.
Using the back of a spoon or an offset spatula, create soft decorative swirls.
Pipe additional Nutella around the edges.
Finish with chopped toasted hazelnuts, chocolate curls, and Ferrero Rocher chocolates if desired.
Refrigerate for at least 4 hours before serving.
Chef Tips
Use cold mascarpone straight from the refrigerator to maintain a stable, creamy filling.
Whip the cream only to medium peaks to keep the texture light.
Refrigerate the assembled cake before slicing for perfectly clean layers.
Toast the hazelnuts before decorating to enhance their aroma.
For a professional pastry finish, pipe the Nutella using a pastry bag fitted with a star tip and decorate with chocolate curls just before serving.
— Chef Gianluca
Wine Pairing
This decadent dessert pairs beautifully with:
Recioto della Valpolicella
Brachetto d'Acqui
Moscato d'Asti
Espresso
Cappuccino
Nutrition per Serving
Approximate nutrition per serving: 430 calories, 0.25 oz protein, 1.83 oz carbohydrates, 0.78 oz fat, 0.46 oz saturated fat, 0.07 oz fiber, 1.2 oz sugars, 170 mg sodium, and 95 mg cholesterol. Values vary with portion size and exact ingredients.
Storage and Reheating
Store covered in the refrigerator according to the most perishable ingredient, generally up to 3 days. Frozen preparations should remain tightly wrapped to prevent ice crystals and odor absorption. Temper briefly before serving when needed for the intended texture.
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