Dark Chocolate Raspberry Napoleon

By The Canadian Living Test Kitchen

75 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per each of 12 servings: about	-
cal	285285 cal
pro	5 g5g pro
total fat	20 g20g total fat
sat. fat	12 g12g sat. fat
carb	22 g22g carb
fibre	2 g2g fibre
chol	123 mg123mg chol
sodium	48 mg48mg sodium
% RDI:	-
calcium	44 calcium
iron	77 iron
vit A	88 vit A
vit C	1010 vit C
folate	77 folate

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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 bittersweet chocolate , chopped4 4oz ozbittersweet chocolate, chopped
2 tbsp butter 2 2tbsp tbspbutter
5 eggs , separated5 5eggeggs, separated
1 pinch salt 1 1pinch pinchsalt
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
3 tbsp cocoa powder 3 3tbsp tbspcocoa powder
1 tbsp cornstarch 1 1tbsp tbspcornstarch
1-1/2 tsp instant coffee granules 1-1/2 1-1/2tsp tspinstant coffee granules
4 tsp Marsala wine 4 4tsp tspMarsala wine
Filling:
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
3 tbsp granulated sugar 3 3tbsp tbspgranulated sugar
1 cup mascarpone cheese 1 1cup cupmascarpone cheese
2 tsp finely grated lemon rind 2 2tsp tspfinely grated lemon rind
2 cups raspberries 2 2cups cupsraspberryraspberries
Topping:
1 tsp icing sugar 1 1tsp tspicing sugar
1/2 tsp cocoa powder 1/2 1/2tsp tspcocoa 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