Contributed by Susan
Source: Martha Stewart Living Magazine, DEC1999/JAN2000
Makes about 5 dozen
Cream cheese may be substituted for mascarpone; the topping will be dense
and tangy, instead of mellow and creamy. If using cream cheese, reduce
baking time by ten minutes.
4 tablespoons unsalted butter, plus more for pan
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
5 large whole eggs plus 2 large egg yolks
1 1/3 cups sugar
1 1/2 teaspoons pure vanilla extract
1 pound mascarpone cheese *
1. Heat oven to 350°. Butter a 9-by-13-inch baking pan, and line with
parchment. Whisk together flour, baking powder, and salt, and set aside.
In the top of a barely simmering double boiler, melt together chocolate
and butter. Remove from heat.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat
together 3 eggs and 1 cup sugar on high speed until thick and fluffy, about
5 minutes. On low speed, add reserved chocolate mixture and 1 teaspoon
vanilla extract. When combined, add flour mixture. Stir until just combined.
Spread mixture evenly into prepared pan. Set aside.
3. In the clean bowl of the electric mixer fitted with the paddle
attachment, beat together mascarpone cheese, remaining eggs and yolks,
remaining sugar, and remaining vanilla on medium speed, until smooth. Pour
over chocolate mixture. Bake until cheese mixture is golden and set, about
35 minutes. Transfer to a wire rack to cool completely. Cut into about 60
1-by-1½ inch pieces.
* Mascarpone. $4.50 for 8 oz., from Dean and DeLuca, 800-999-0306
September 98 Recipes