Dark Chocolate Raspberry Napoleon

Dark Chocolate Raspberry Napoleon 150 Author: Canadian Living Credits: Dark Chocolate Raspberry Napoleon 150

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.

  • Portion size 12 servings

Ingredients

  • 4 oz bittersweet chocolate chopped
  • 2 tablespoons butter
  • 5 egg separated
  • 1 pinch salt
  • 1/2 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoon instant coffee granules
  • 4 teaspoons Marsala wine
Filling:
  • 1/2 cup whipping cream
  • 3 tablespoons granulated sugar
  • 1 cup mascarpone cheese
  • 2 teaspoons finely grated lemon rind
  • 2 cups raspberry
Topping:
  • 1 teaspoon icing sugar
  • 1/2 teaspoon cocoa powder

Method

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 facts Per each of 12 servings: about

  • Sodium 48 mg
  • Protein 5 g
  • Calories 285.0
  • Total fat 20 g
  • Cholesterol 123 mg
  • Saturated fat 12 g
  • Total carbohydrate 22 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Dark Chocolate Raspberry Napoleon