Chocolate Tiramisu 1996 Canadian Italian Recipe

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 1/2 cups granulated sugar
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 large eggs, seperated
• 2 extra egg whites
• 3/4 cup canola oil
• 1/2 cup cold water
• 2 teaspoons vanilla
• 24 ounces mascarpone cheese
• 12 ounces milk chocolate, chopped melted and cooled
• 8 whole eggs, seperated
• 1/2 cup granulated sugar
• 3 tablespoons kahlua
• 4 cups brewed espresso or 4 cups regular coffee
• 1 cup granulated sugar
• 4 tablespoons kahlua
• 2 tablespoons rum

Recipe

• 1 methods-- syrup.
• 2 place all syrup ingredients into saucepan and bring to a boil.
• 3 remove from the heat and let cool-- set aside.
• 4 in a bowl over simmering hot water melt the chopped milk choolate -- remove .and set aside to cool.
• 5 filling.
• 6 in large mixer bowl, beat mascarpone until fluffy.
• 7 in a large bowl over simmering hot water, whisk egg yolks, with 1/4 cup of the sugar-- until when touched with finger it is warm to hot to the touch and has slightly doubled and pale yellow-- whisking continually remove the yolks from heat and add into the mascarpone mixture.
• 8 on low speed add the cooled chocolate-- and mix well.
• 9 in large mixer bowl beat the egg whites to soft peaks.
• 10 add the last of the sugar and beat until firm peaks.
• 11 finally fold the mascarpone/chocolate mixture into the egg whites, and combine add the kahlua and rum.
• 12 refrigerate, until cakes are cooled and need assembly-- cakes-- sift the one cup of the sugar with the flour, baking powder, soda and salt, and cocoa.
• 13 set aside.
• 14 beat the egg yolks with electric mixer on high speed two minutes until thick and pale yellow.
• 15 on a lower speed pour in the oil, and vanilla and water.
• 16 gradually add the sifted dry ingredients then turn up speed for a few turns to mix well.
• 17 set aside.
• 18 beat egg with the last 1/2 cup sugar until shiny soft peaks.
• 19 fold whites into the batter.
• 20 pour into greased and floured 9 inch pans (2) bake until tester comes away clean and cake starts to pull away from sides of pan-- 350 degrees.
• 21 remove and cool on rack-- method of assembling cake-- using a 9 inch spring form cake tin.
• 22 cut cakes into four layers, (can leave into two if desired, but i like thinner layers--) place one layer into spring form pan, fitting-- brush syrup cooled mixture over first layer-- do not saturate or make soggy-- just a small amount to soak in is needed-- spread a layer of chocolate cream over.
• 23 place next layer of cake,.
• 24 brush with syrup-- spread layer of cream.
• 25 do this until all layers are used topping with the last layer of cake and brushing with syrup.
• 26 note;; if you have filling left, can place this over top-- or leave top as a cake layer-- and then cover with fresh whipped cream when serving-- and sprinkle with cocoa powder and grated milk chocolate-- cover and refrigerate for at least three hours before serving--.