Chocolate Triamisù

makes 12 servings


For the Chocolate Sponge

2 extra large eggs at room temperature

3/4 cup unbleached all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon espresso powder

1/4 teaspoon kosher salt

1 cup granulated sugar

1/2 cup whole milk

2 Tablespoons (1-ounce) unsalted butter

1 teaspoon pure vanilla extract


For the Tiramisu

1/4 cup brewed espresso

1/4 cup coffee liqueur, divided

3-ounces semisweet chocolate, chopped

1 (8-ounce) carton mascarpone cheese

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1 teaspoon pure vanilla extract


Garnish

Cocoa powder

Chocolate covered espresso beans


For the Chocolate Sponge

Preheat your oven to 350 F.  Grease and flour the sides of a 15 x 10 x 1-inch baking pan.  Line the bottom with a sheet of parchment paper; set aside.


In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs on high speed until thick and pale yellow, about 4 minutes.  Meanwhile, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt in a small bowl.  Reduce the speed to medium and gradually add the sugar, beating until light and fluffy, about 4-5 minutes.  Add the flour mixture and beat on medium-low speed just until combined.  Scrape down the sides of the bowl.


In a small saucepan, combine the milk and butter.  Heat and stir until the butter melts; add to the batter along with the vanilla, beating until combined.  Pour the batter into the prepared pan.


Bake until a wooden toothpick in the center comes out clean, about 15-20 minutes.  Cool the cake in the pan set on a wire rack.


For the Tiramisù

Remove the cake from the pan and discard the parchment paper.  Cut the cake in half crosswise.  Line a 2-quart baking pan with one half of the cake. Drizzle with 2 tablespoons of the espresso and one tablespoon of the liqueur.  


In a small microwave-safe bowl, melt the chocolate in the microwave at medium power until melted and smooth, about 1 minute, stirring every 15 seconds; cool.


In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, cream, confectioners' sugar, and vanilla until soft peaks form.  Add 2 tablespoons of the liqueur and the cooled chocolate just until combined.


Spoon half of the mascarpone mixture over the cake spreading evenly.  Top with the remaining cake layer.  Drizzle with the remaining 2 tablespoons of espresso and 1 tablespoon of liqueur.  Top with the remaining mascarpone mixture, spreading evenly.  Cover and chill for at least 6 hours and up to 24 hours.  When ready to serve, dust with cocoa powder and garnish with chocolate covered espresso beans.  Enjoy!


Printed from thegalleygourmet.net