Last weekend I made a chocolate tiramisu torte that was heavenly. It was not the tiramisu recipe, but rather a much less fiddly version. I like that. Then it is much quicker getting to the eating part. Not all my family was impressed though. It was a little too boozy for some, which you could probably get around by using rum extract in place of the rum, or just leaving it out altogether. It is also a more bittersweet flavour of chocolate than some people are used to. I had to take matters into my own hands and finish it up myself, and I was okay with that. Here’s the recipe so you can see what you think of it.
Ingredients:
7 ounces bittersweet or semi-sweet chocolate
1/4 cup strong coffee or espresso
7 eggs, separated
3/4 cup sugar
5 ounces bittersweet or semi-sweet chocolate
3/4 cup whipping cream
1/4 cup strong coffee or espresso
1 tub (approximately 250g) mascarpone cheese
1/2 cup whipping cream
2 Tbsp rum (or 1 tsp rum extract)
1 Tbsp strong coffee or espresso
1 Tbsp rum (or 1/2 tsp rum extract)
Preheat oven to 350F.
Chop the 7 oz of chocolate. In double boiler (or microwave), melt chocolate. Stir in 1/4 cup coffee. Let cool.
In large bowl, whisk egg yolks with 1/2 cup sugar. Add melted chocolate mixture. In a separate bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 2 Tbsp at a time, until stiff peaks form. Stir 1/3 of the egg white mixture into the chocolate mixture, then fold in the remaining egg whites.
Spread evenly over a wax-paper lined rimmed baking sheet. Bake for 20 to 25 minutes until crusty on top. Let cool. Invert cake onto tray. Peel off paper. Cut lengthwise in half, then crosswise in half to make four layers.
To make the ganache filling, chop the 5 oz of chocolate. Melt chocolate with 3/4 cup whipping cream and 1/4 cup coffee. Whisk until smooth and glossy. Cover and refrigerate for about 3 hours. Beat until fluffy.
To make the mascarpone filling, beat mascarpone cheese, 1/2 cup whipping cream, and 2 Tbsp rum together in a medium bowl.
To make brushing liquid, stir 1 Tbsp coffee with 1 Tbsp rum in small bowl.
To assemble the torte, brush liquid over first cake layer. Spread with half the mascarpone filling. Top with second cake layer. Brush with more liquid, then spread with half the ganache filling. Repeat with remaining cake, liquid, mascarpone, cake, liquid, and ganache.
Refigerate for up to 24 hours before devouring (if you can wait that long). Let torte stand at room temperature for up to 10 minutes before slicing so it won’t splinter.