Makes 8 to 10 servings

Ingredients

2 ounces bittersweet or semisweet chocolate, chopped
3/4 cup mascarpone cheese
1/2 cup whole-milk ricotta cheese
1/4 cup granulated sugar, plus 2 tablespoons
2 large eggs, separated
1 tablespoon imitation rum flavoring
1/4 cup all purpose flour
Premade chocolate or graham pie crust
Powdered sugar

In a large microwave-safe bowl, melt the chocolate in a microwave oven until soft, about 2 minutes, stirring every 30 seconds. Add the mascarpone, ricotta, granulated sugar, egg yolks, rum, and flour, and stir until well blended.
In a separate bowl, beat the egg whites with an electric mixer until foamy. Gradually add the remaining 2 tablespoons sugar and continue to beat whites until they hold stiff peaks. Gently fold the whites into the cheese mixture; scrape into cookie crust and spread level. Bake for about 30 minutes, until the center is firm and springy. Let cool to room temperature and proceed, or chill airtight up to 1 day.
Sift powdered sugar over the torte. Cut into wedges and serve with ice cream.