Chocolate Tiramisu
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Chocolate Tiramisu
  Chocolate    Tiramisu  
Last updated 6/12/2012 1:16:00 AM. Recipe ID 45638. Report a problem with this recipe.
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      Title: Chocolate tiramisu
 Categories: None
      Yield: 1 Servings
MMMMM-------------------CHOCOLATE CHIFFON CAKE------------------------
  1 1/2 c  Granulated sugar
      1 c  All-purpose flour
    3/4 c  Unsweetened cocoa
      2 ts Baking powder
      1 ts Baking soda
    1/4 ts Salt
      4    Eggs; separated
      2    Egg whites
    3/4 c  Vegetable oil
    1/2 c  Water
      1 ts Vanilla extract

MMMMM-----------------CHOCOLATE MASCARPONE CREAM----------------------
     21 oz Mascarpone cheese
 11 1/2 oz Milk chocolate;
           -cut into small pieces
      8    Eggs; separated
    1/2 c  Granulated sugar
      2 tb Kahlua
      2 tb Rum
           Unsweetened cocoa; sifted,
           -for decoration
           About 1/4 cup coarsely
           -grated milk chocolate; for

MMMMM-----------------------SOAKING LIQUID----------------------------
      4 c  Espresso coffee;
           -decaffeinated or regular
  1 1/4 c  Water
      1 c  Sugar
      3 tb Kahlua
      3 tb Rum
  Sift together 1 cup sugar, the flour, cocoa, baking powder, baking
  soda, and salt. Set aside.
  In the large bowl of an electric mixer, with paddle or beaters, beat
  the egg yolks at high speed. Turn speed to low and pour in the oil,
  water and vanilla. Gradually add the sifted ingredients, and when
  almost incorporated, turn speed to medium, and beat until well
  combined. Remove bowl from machine.
  In another clean large bowl, with whip or beaters, whip the 6 egg
  whites until soft peaks form. Start on medium speed and raise speed
  as peaks begin to form. Gradually pour in the remaining l/2 cup sugar
  and whip until whites are shiny and firm but not stiff. With a rubber
  spatula, fold l/4 of the whites into the chocolate mixture, then
  scrape the chocolate mixture back into the whites, quickly folding
  until completely incorporated.
  Scrape the mixture into a greased and floured half-sheet pan and bake
  until edges of the cake pull away from the pan and a tester, gently
  inserted into the cake, comes out clean.
  Chocolate Mascarpone Cream: In the large bowl of an electric mixer,
  using paddle or beaters, beat the mascarpone until fluffy, scraping
  down the sides of the bowl and under the beaters as necessary.
  Meanwhile, in a medium bowl, set over simmering water, melt the
  chocolate. Set aside.
  In a large heat proof bowl, set over simmering water, whisk the egg
  yolks with l/4 cup sugar until sugar dissolved and mixture is hot to
  the touch. Remove from heat and scrape into the mascarpone. On medium
  speed, beat just until combined. Lower speed, add the melted
  chocolate, and mix well.
  In a large bowl of the electric mixer, using the whip attachment,
  whip the egg whites to soft peaks. Add the remaining l/4 cup sugar
  and continue to beat until shiny and firm but not stiff. Fold into
  the mascarpone mixture. Stir in the Kahlua and rum. Refrigerate until
  Soaking Liquid: In a small pot, combine all of the ingredients, bring
  to a boil. Remove from the heat and let cool.
  To assemble the Tiramisu:
  Use parfait or Pilsner glasses for this dessert. Place all of the
  glasses on a flat work surface. Cut out cake circles that will fit
  into the size glass your using. Using a ladle, place a small amount
  of Mascarpone cream in the glass, dip a cake circle in the soaking
  liquid (squeeze out any excess) and place on top of the cream. Ladle
  more cream on top of the circle, place another soaked circle of cake
  and finish with a layer of cream. Repeat this with all of the
  glasses. Refrigerate for about an hour or until set. Decorate with
  grated milk chocolate and sifted cocoa. - Yield: 12 servings

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Recipe ID 45638 (Apr 03, 2005)

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