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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...
Chocolate Chiffon Cake
- 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
- Methods-- Syrup.
- Place all syrup ingredients into saucepan and bring to a boil.
- Remove from the heat and let cool-- Set aside.
- In a bowl over simmering hot water melt the chopped milk choolate -- remove .and set aside to cool.
- In large mixer bowl, beat mascarpone until fluffy.
- 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.
- On low speed add the cooled chocolate-- and mix well.
- In large mixer bowl beat the egg whites to soft peaks.
- Add the last of the sugar and beat until firm peaks.
- Finally fold the mascarpone/chocolate mixture into the egg whites, and combine add the Kahlua and rum.
- 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.
- set aside.
- Beat the egg yolks with electric mixer on high speed two minutes until thick and pale yellow.
- On a lower speed pour in the oil, and vanilla and water.
- Gradually add the sifted dry ingredients then turn up speed for a few turns to mix well.
- Set aside.
- Beat egg white with the last 1/2 cup sugar until shiny soft peaks.
- Fold whites into the batter.
- 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.
- Remove and cool on rack-- Method of assembling cake-- Using a 9 inch spring form cake tin.
- 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.
- Place next layer of cake,.
- brush with syrup-- spread layer of cream.
- Do this until all layers are used topping with the last layer of cake and brushing with syrup.
- 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--.