Four kinds of chocolate – cocoa, bittersweet, milk, and white – make a super creamy filling all nestled in a cookie-like hazelnut flour crust and topped with whipped mascarpone swirled with more chocolate.
Prep: 30 minutes
Cook: 30 minutes
Chilling time: 50 minutes
Total: 1 hour 50 minutes
Adapted from Marbled, Swirled, and Layered by Irvin Lin
Feel free to swap in almond flour in place of the hazelnut if you like, or use a chocolate cookie crust.
I made this in a 10" pie pan and I had a little filling leftover. Use a deep-dish 9" pan if you've got one, or make this in a standard pie pan and layer the extra filling into a few small mason jars for snacking.
Nutritional values are based on one of ten servings.