Dark Chocolate Raspberry Napoleon
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.
Servings: 10 to 12
Ingredients:
| 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% |
-
4 oz (125 g) bittersweet chocolate, chopped
2 tbsp (25 mL) butter
5 eggs, separated
Pinch salt
1/2 cup (125 mL) granulated sugar
3 tbsp (45 mL) cocoa powder
1 tbsp (15 mL) cornstarch
1-1/2 tsp (7 mL) instant coffee granules
4 tsp (20 mL) marsala
Filling:
1/2 cup (125 mL) whipping cream
3 tbsp (45 mL) granulated sugar
1 cup (250 mL) mascarpone cheese
2 tsp (10 mL) finely grated lemon rind
2 cups (500 mL) raspberries
Topping:
1 tsp (5 mL) icing sugar
1/2 tsp (2 mL) cocoa 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.
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
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