Tested till perfect Dark Chocolate Raspberry Napoleon

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2008

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 10 to 12


  • 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


  • 1/2 cup 1/2cupwhipping cream
  • 3 tbsp 3tbspgranulated sugar
  • 1 cup 1cupmascarpone cheese
  • 2 tsp 2tspfinely grated lemon rind
  • 2 cups 2cupsraspberryraspberries


  • 1 tsp 1tspicing sugar
  • 1/2 tsp 1/2tspcocoa powder
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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.

Nutritional Information Per each of 12 servings: about

cal 285 pro 5g total fat 20g sat. fat 12g
carb 22g fibre 2g chol 123mg sodium 48mg

% RDI:

calcium 4 iron 7 vit A 8 vit C 10
folate 7
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