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Wednesday, February 24, 2016

Chocolate Caramel Mascarpone Cake


Ingredients


1 1/3 cups vanilla wafer crumbs

1/4 cup margarine, melted

1 pkg | 387 g caramels

1 can | 160 mL evaporated milk

1 cup chopped pecans, toasted

1 tub | 475 g Tre Stelle® Mascarpone

1/2 cup granulated sugar

1 tsp vanilla

2 eggs

1/2 cup semi-sweet chocolate pieces, melted


Method

SERVINGS: 12


Crust:

  1. Combine vanilla wafer crumbs and margarine.

  2. Press into bottom of 9″ springform pan. Bake at 350°F (180°C) for 10 minutes.Filling:

  3. Combine caramels and milk in heavy saucepan over low heat.

  4. Stir frequently until smooth. Pour over crust.

  5. Sprinkle pecans evenly over caramel layer.

  6. Beat Tre Stelle® Mascarpone, sugar,and vanilla.

  7. Add eggs, one at a time, beating until well blended.

  8. Stir in melted chocolate. Spread evenly over pecans.

  9. Bake at 350°F (180°C) for 50 minutes.

  10. Run knife around edge of cake to loosen.

  11. Chill several hours or overnight.

Source: Recipe reproduced with kind permission by Tre Stelle