Preheat oven to 350°F (175°C).

Butter a 9 or 10-inch tube or Bundt pan very well.

Coat the pan lightly with cocoa powder.

Alternatively, butter a 9 or 10-inch spring form pan and line the bottom with parchment or wax paper.

Make pumpernickel breadcrumbs in a food processor or blender.

Put the breadcrumbs in a small bowl and toss with Marsala.

Let soak while you prepare the rest of the ingredients.

Finely chop the chocolate and pecans in a food processor or blender.

Separate the eggs, placing the whites in a large mixer bowl and the yolks in a smaller one.

Whisk the yolks well with espresso powder, vanilla, and a pinch of salt.

Beat the egg whites until they begin to form peaks.

Gradually beat in the sugar until stiff peaks form.

Fold 2 or 3 large spoonfuls of the beaten egg whites into the yolk mixture.

Pour the yolk mixture back into the egg white bowl.

Add the chopped nut/chocolate and pumpernickel/Marsala mixtures.

Gently fold everything together until well combined but not deflated; some small white streaks are acceptable.

Gently pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes (start checking at 30 minutes).

Let cool on a rack before removing the cake from the pan. It will pull away from the sides and sink in the center a bit as it cools.

For Mascarpone Whipped Cream, combine Mascarpone, heavy cream, and vanilla in a bowl and beat until well combined.

Gradually add confectioner's sugar while beating, until light and fluffy.

Serve the torte with a dollop of Mascarpone whipped cream.