Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 23cm diameter springform cake tin, then line the base with a circle of baking paper. Brush that with oil, too. Place the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water, ensuring the bowl does not touch the water. Allow to melt, stirring occasionally until smooth. Remove from the heat, then use a balloon whisk to whisk in the sugar, coffee powder, salt, vanilla and marsala, if using. Cool for 10 minutes.

2. Once cooled, whisk in the 5 egg yolks, then add the cocoa powder and whisk again until just combined. Put the egg whites and cream of tartar in a separate bowl and use an electric whisk to beat to soft peaks. Fold one-third of the egg whites through the chocolate mixture. Once just combined, fold through the remaining egg whites, a third at a time, taking care not to deflate the mixture too much. Pour into the prepared tin and smooth over the top. Transfer to the oven and bake for 35 minutes or until an inserted toothpick has just a few moist crumbs attached, and the edges of the cake are pulling away slightly. Cool completely in the tin, ideally overnight.

3. Once the cake has cooled, carefully remove from the tin and transfer to a serving plate. For the mascarpone cream, use an electric whisk to beat the mascarpone and icing sugar in a bowl for 2 minutes, until smooth. Add the vanilla and double cream and continue beating until thick and glossy – take care not to overwhip. Pile the cream on top and swirl it across the torte. Finish with a dusting of cocoa powder, then chill for at least 1 hour before slicing and serving.