Chocolate Tiramisu 1996 Canadian Italian Recipe

Description

I had this at the keg restaurant in toronto….this is the way i prefer my tiramisu with chocolate cake…of course you could always use a cake mix if time is short…in place of the chiffon cake…

Ingredients

• Granulated Sugar
• All-purpose Flour
• Cocoa Powder
• Baking Powder
• Baking Soda
• Eggs
• Egg Whites
• Canola Oil
• Cold Water
• Vanilla
• Mascarpone Cheese
• Milk Chocolate
• Kahlua
• Brewed Espresso
• Rum

Instructions

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
5. And set aside to cool
6. Filling
7. In large mixer bowl, beat mascarpone until fluffy
8. 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
9. On low speed add the cooled chocolate– and mix well
10. In large mixer bowl beat the egg whites to soft peaks
11. Add the last of the sugar and beat until firm peaks
12. Finally fold the mascarpone / chocolate mixture into the egg whites, and combine add the kahlua and rum
13. 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
14. Set aside
15. Beat the egg yolks with electric mixer on high speed two minutes until thick and pale yellow
16. On a lower speed pour in the oil, and vanilla and water
17. Gradually add the sifted dry ingredients then turn up speed for a few turns to mix well
18. Set aside
19. Beat egg white with the last 1 / 2 cup sugar until shiny soft peaks
20. Fold whites into the batter
21. Pour into greased and floured 9 inch pans bake until tester comes away clean and cake starts to pull away from sides of pan– 350 degrees
22. Remove and cool on rack– method of assembling cake– using a 9 inch spring form cake tin
23. Cut cakes into four 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
24. Place next layer of cake,
25. Brush with syrup– spread layer of cream
26. Do this until all layers are used topping with the last layer of cake and brushing with syrup