Classic Torta Susanna with Chocolate Glaze

Thermomix recipe: Classic Torta Susanna with Chocolate Glaze. Ready in 55 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 350 g dry biscuits (e.g., digestive or shortbread)
• 180 g unsalted butter, softened
• 1 tablespoon granulated sugar
• 250 g mascarpone cheese
• 250 g ricotta cheese
• 3 large eggs, separated
• 1 sachet (approx. 8 g) vanilla sugar or 1 tsp vanilla extract
• 120 g granulated sugar
• 300 g dark chocolate, broken into pieces
• 50 g milk

Instructions

1. Preheat your oven to 180°C. Line a 20-23 cm springform pan with baking paper on the bottom.
2. Add 350 g dry biscuits to the clean, dry mixing bowl. Chop 10 sec / Speed 10. Transfer to a separate bowl and set aside.
3. Add 180 g softened butter and 1 tablespoon granulated sugar to the mixing bowl. Mix 20 sec / Speed 4 until combined.
4. Add the chopped biscuits back into the bowl with the butter mixture. Mix 15 sec / Speed 4 until well combined.
5. Press the biscuit mixture evenly into the base of the prepared springform pan. Use the back of a spoon or your knuckles to compact it firmly. Place in the refrigerator while preparing the filling.
6. Insert the butterfly whisk into the clean, dry mixing bowl. Add the 3 egg whites. Whisk 3 min / Speed 3.5 until stiff peaks form. Carefully transfer the whipped egg whites to a separate bowl and set aside. Remove butterfly whisk.
7. Without cleaning the bowl, add the 3 egg yolks and 120 g granulated sugar to the mixing bowl. Mix 30 sec / Speed 4.
8. Add 250 g mascarpone, 250 g ricotta, and 1 sachet vanilla sugar (or 1 tsp vanilla extract) to the bowl. Mix 30 sec / Speed 3 until smooth. Scrape down the sides of the bowl.
9. Gently fold the whipped egg whites into the cream mixture using a spatula, ensuring not to deflate them. Do this manually to maintain airiness.
10. Pour the cream filling over the chilled biscuit base in the springform pan.
11. Bake the cake in the preheated oven for 30 minutes at 180°C, or until the top is golden and the center is set. A slight jiggle in the center is normal.
12. Remove the cake from the oven and let it cool completely on a wire rack before proceeding.
13. Once the cake is cool, add 300 g dark chocolate pieces to the clean, dry mixing bowl. Chop 5 sec / Speed 7. Scrape down sides of bowl.
14. Add 50 g milk to the bowl. Melt 5 min / 50°C / Speed 2, or until the chocolate is smooth and glossy.
15. Pour the melted chocolate glaze evenly over the cooled Torta Susanna. Gently spread with a spatula if needed.
16. Refrigerate the cake for at least 2-3 hours, or preferably overnight, before serving to allow the glaze to set and the flavors to meld.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.