Dark Chocolate Raspberry Napoleon
Photography by Edward Pond
- Portion size: 10 to 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 285 |
| pro | 5 g |
| total fat | 20 g |
| sat. fat | 12 g |
| carb | 22 g |
| fibre | 2 g |
| chol | 123 mg |
| sodium | 48 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 8 |
| vit C | 10 |
| folate | 7 |
This deep rich chocolate cake combines mascarpone, lemon and coffee for a new approach to a classic tiramisu. You can use orange-flavoured liqueur or 1 tsp (5 mL) vanilla plus 2 tsp (10 mL) water instead of the Marsala.
Ingredients
- 4 oz 4ozbittersweet chocolate, chopped
- 2 tbsp 2tbspbutter
- 5 5eggeggs, separated
- 1 pinch 1pinchsalt
- 1/2 cup 1/2cupgranulated sugar
- 3 tbsp 3tbspcocoa powder
- 1 tbsp 1tbspcornstarch
- 1-1/2 tsp 1-1/2tspinstant coffee granules
- 4 tsp 4tspMarsala wine Filling:
- 1/2 cup 1/2cupwhipping cream
- 3 tbsp 3tbspgranulated sugar
- 1 cup 1cupmascarpone cheese
- 2 tsp 2tspfinely grated lemon rind
- 2 cups 2cupsraspberryraspberries Topping:
- 1 tsp 1tspicing sugar
- 1/2 tsp 1/2tspcocoa powder
Preparation
In large heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and 3 tbsp (45 mL) water. Whisk in egg yolks, 1 at a time, until smooth. Turn off heat; keep warm.
In separate bowl, beat egg whites with salt until foamy. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff peaks form.
Remove chocolate from heat; whisk in one-third of the whites. Gently fold in remaining whites. Sift cocoa and cornstarch over top; fold in.
Pour onto parchment paper–lined 15- x 10-inch (38 x 25 cm) baking sheet. With offset spatula and using as few strokes as possible, spread evenly. Bake in centre of 350°F (180°C) oven for 20 to 22 minutes or until firm to the touch. Loosen edges with knife; let cool on pan for 5 minutes. Slide onto rack, let cool completely. (Make-ahead: Wrap in plastic wrap and set aside for up to 24 hours.) Trim edges; cut crosswise into thirds. Loosen from paper with spatula.
Invert 2 of the cake layers onto work surface. Dissolve coffee granules in Marsala; brush over layers. Transfer 1 of the layers to platter; set aside.
Filling: In large bowl, whip cream with sugar; fold in mascarpone and lemon rind. Using offset spatula, spread half over cake layer on plate; sprinkle with half of the raspberries. Repeat layers once. Top with remaining cake layer. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 4 hours.)
Topping: Sift icing sugar and cocoa over top.
Source : Canadian Living Magazine: July 2008
