For shortcrust pastry:
110 g of Molino Rossetto oat flour
125 g of Molino Rossetto “00” flour
1 egg
2 g of salt
30 g of Molino Rossetto almond flour
90 g of icing sugar
100 g of cold butter
1/2 teaspoon of coffee
1/2 vanilla pod
For chocolate ganache:
100 g of fresh cream
200 g of dark chocolate
For mascarpone cream:
250 g of mascarpone
3 eggs
60 g of cane sugar
You need also:
50 g of Savoiardi or Pavesini
cocoa powder
biscuits to decorate


For shortcrust pastry. Sift two flour and add almond flour, make a well on the pastry board, add sugar, instant coffee, salt, cut butter, the egg and vanilla pod. Knead rapidly, make a ball, cover with clingfilm and let it rest in the fridge for an hour at least.

Roll up the shortcrust pastry to 0,5 cm of thickness and line a cake mould; perforate the bottom of the tart with a fork, cover with baking paper disk and lay down on it some beans. Bake in preheated oven to 180°C for 15 minutes or so, remove beans and baking paper and continue cooking for 5 minutes (crunchy crust). Let it cool and remove the shortcrust pastry from the mould.

For chocolate ganache. Grate chocolate; in a little pot, heat the cream (not bring it to the boil) and add chocolate, bled until the chocolate cream will be smooth. Let it cool and pour the ganache in the shortcrust pastry (1° layer).

For mascarpone cream. Whip the egg yolks with sugar until they will be clear and foamy. Add mascarpone cheese blending slowly. Beat the egg whites until stiff and blend them to the mixture with mascarpone cheese.

Set up. Bring the crust filled with chocolate ganache and pour the mascarpone cheese (2°d layer). Dunk Pavesini into coffee and make another layer (3° layer). In the end fill cake with mascarpone cheese (4° layer). Sprinkle with cocoa and decorate with some biscuits.
Let the cake rest in the fridge for an hour and wait on.

Recipe by Pane dolce al cioccolato

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