Ingrédients pour Chocolate Tiramisu 1996 Canadian Italian Recipe
- Granulated Sugar
- All Purpose Flour
- Cocoa Powder
- 1 teaspoon baking powder
- Baking Soda
- Eggs
- 4 large egg whites
- Canola Oil
- Cold Water
- 1 teaspoon vanilla extract
- Mascarpone Cheese
- 6 ounces semi-sweet chocolate, chopped
- 1/4 cup Kahlua
- Brewed Espresso
- 2 tablespoons rum
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Comment préparer Chocolate Tiramisu 1996 Canadian Italian Recipe
- **Syrup:**
- Combine 1 cup strong brewed coffee, 1/4 cup Kahlua, and 2 tablespoons rum in a saucepan.
- Bring to a boil over medium heat, then remove from heat and let cool completely.
- **Chocolate Melting:** Melt 6 ounces of semi-sweet chocolate, chopped, in a heatproof bowl set over a pan of simmering water. Stir until smooth, remove from heat, and let cool.
- **Filling:**
- In a large bowl, beat 16 ounces of mascarpone cheese until light and fluffy.
- In a separate heatproof bowl set over simmering water, whisk 4 large egg yolks with 1/4 cup granulated sugar until pale yellow and thick (about 5-7 minutes). The mixture should be warm to the touch.
- Remove from heat and gently fold the egg yolk mixture into the mascarpone cheese.
- Stir in the cooled melted chocolate until well combined.
- In a clean bowl, beat 4 large egg whites with a pinch of salt until soft peaks form.
- Gradually add the remaining 1/2 cup granulated sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the mascarpone mixture. Stir in the remaining Kahlua and rum.
- Refrigerate the filling while preparing the cake.
- **Chocolate Cake:**
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate large bowl, beat 2 large eggs with an electric mixer for 2 minutes until pale and thick. Add 1/2 cup vegetable oil, 1 teaspoon vanilla extract, and 1/2 cup water. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- In a clean bowl, beat 2 large egg whites with 1/2 cup granulated sugar until stiff, glossy peaks form.
- Gently fold the egg whites into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Assembly:**
- Once cakes and filling are completely cool, use a 9-inch springform pan.
- Slice each cake into two layers, creating four layers in total.
- Place one cake layer in the springform pan. Brush lightly with the cooled coffee syrup. Spread a layer of the chocolate filling over the syrup.
- Repeat layers until all cake and filling are used, ending with a cake layer brushed with syrup.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
273g
Fat
35g
Carbs
27g
