My life experience with mascarpone cheese was limited to tiramisu from Central Market, until now. I once heard a friend at work extol the virtues of said cheese and wanted to try it. However, it’s expensive . The little silver package of cream cheese was much more sensible. But after trying Dorie’s Cherry-Fudge Brownie Torte, this girl has been enlightened. Mascarpone cheese is good stuff. Worth the money for a special occasion. You really must try it and this dessert is a great place to start.
Some people in our illustrious group of bakers have written they would leave the cherries out of this torte because they weren’t crazy about the chocolate-cherry combination. Others said the brownie would be just as good without them. I’m saying, “Forget the whole brownie. I’ll take some mousse.” It’s like a silky cloud found its way into my mouth and melted leaving a dusting of delicate sweetness on my tongue.
Similar to others, I had to leave my brownie layer in the oven an extra ten minutes. It still fell in the middle making it quite fudgy. I’m not complaining.
I decided to make the design Dorie suggested using smooth-out-of-the-jar cherry butter instead of the cherry preserves which needed blending to be smooth. The lines aren’t drawn perfectly as you can see; but I didn’t want it to look storebought. Ahem. Now I wish I had drawn a circle and made a spider web effect in honor of the approaching holiday. Oh well!
If you want to take a peek at this recipe and make it for yourself, you can find it at Short + Rose. And now if you’ll excuse me, I need to run. Literally. This torte is incredibly rich!!!