8 oz Bittersweet chocolate;
-broken into chunks
1/3 c Margarine or butter
2 lg Eggs; at room temperature
1 ts Vanilla extract
1/3 c Granulated sugar
3/4 c All-purpose flour
1/4 ts Salt
4 oz Mascarpone cheese; at room
-temperature
12 SERVINGS OVO-LACTO
Delightfully rich, this festive dessert has a brownielike texture accented
with sweet, creamy mascarpone cheese.
Preheat oven to 350 degrees. Grease a 9-inch tart pan with removable
bottom; set aside.
In small heavy saucepan, melt chocolate and margarine over low heat,
stirring frequently. Remove from heat.
In medium bowl, beat eggs and vanilla with electric mixer at medium speed
for 30 seconds. Gradually beat in sugar; beat 1 minute. Beat in chocolate
mixture, scraping down sides of bowl once. Beat in flour and salt at low
speed just until blended. Spread batter evenly in prepared pan.
Put cheese into small bowl and stir well with a fork. Drop by teaspoonfuls
randomly over surface of chocolate batter. Using a sharp knife, swirl
cheese mixture into chocolate mixture to create a marbling effect.
Bake until center is just set, 20 to 25 minutes. Remove pan to wire rack
and cool completely. Cover tart with plastic wrap; place in large plastic
freezer bag and freeze up to 6 weeks before serving.
To SERVE: Thaw tart completely at room temperature. Remove from tart pan.
Cut into wedges and serve.
PER SERVING: 233 CAL.; 4G PROT.; 16G TOTAL FAT (7G SAT. FAT): 23G CARB.;
44MG CHOL.; 155MG SOD.; 12G FIBER.
Yields
12 servings