- 2 cups all-purpose flour
- 1 -1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, unsalted, melted
- 1 cup water, boiling
- 1/2 cup vegetable oil
- 1 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
1/4 pound semi-sweet chocolate chips (about 2/3 cup)
- 5 large egg yolks
- 1/3 cup sugar
- 2 tablespoons plus 2 teaspoons light corn syrup
- 2 tablespoons water
- 1 (8 ounce) container mascarpone cheese
- 2 tablespoons sweet marsala
- 1 tsp. vanilla extract
- 1 cup heavy cream, whipped to soft peaks
- 1 cup strong, dark strong coffee, freshly brewed, hot
- 1/2 cup sugar
- 1/3 cup liquor (rum, brandy, kahlua or a combination)
White chocolate, in bars, for garnish
Cocoa powder, for garnish
For the cake, preheat oven to 400 degrees. Spray a 12-x 18-inch half-sheet pan with nonstick spray and line with a sheet of parchment paper. Set aside.
In a large bowl add the flour, sugar, baking soda, and salt. Gently stir to combine and set aside. In another bowl add butter, water, oil, and cocoa powder. Stir together until smooth and add to the dry ingredients. Stir to combine. Add eggs, vanilla, and buttermilk. Stir to combine well. Transfer the batter into the prepared pan and place in the oven to bake for 20 minutes or until toothpick tests clean. Remove from oven and set aside on a wire rack to cool in the pan. Cover cooled cake lightly with a sheet of plastic wrap and let rest overnight at room temperature.
For the chocolate chips, in a double-boiler add water to the pan and bring to a simmer. Add the chocolate chips to the top pan and gradually stir the chips until completely melted. Set aside to cool slightly.
For the mousse, using a stand mixer fitted with whisk attachment, whip yolks on high speed for about 5 minutes or until very thick and light in color. Meanwhile, in a small saucepan add sugar, corn syrup and water. Cook on high heat until sugar dissolves and mixture comes to a full rolling boil (the surface will be covered with large bubbles). Immediately remove from heat and with the mixer still running, carefully pour hot sugar mixture into whipping egg yolks – try not to pour the syrup directly on to the whisk. Continue beating about 3 minutes or until mixture is lukewarm. Reduce mixer speed to low and add cheese, marsala, and vanilla. Beat until just blended. Fold in whipped cream. Divide mousse into two bowls and stir the melted chocolate into one half. Cover with a sheet of plastic wrap and chill mousses until you are ready to assemble dessert.
For the coffee syrup, in a bowl add hot coffee, sugar, and liqueur. Stir together until sugar is dissolved completely. Set aside.
To assemble, have ready 10 large wine glasses (or martini glasses, parfaits or other clear dessert dishes. Or, you may assemble a “family style” tiramisu in a bowl or casserole). Remove chocolate cake from pan and peel off the parchment. (Note: You will only need half of the cake for this recipe. Use the remaining cake for birthday cake layers or dust with powdered sugar and eat for snacks.) Place remaining half of sheet cake on a clean cutting board and cut it into ½-inch cubes. Place half of the cake cubes in a shallow pan and sprinkle with half of the prepared coffee syrup. Allow to stand until it is absorbed, then equally divide the cake cubes into the serving glasses. Then equally divide the mousse between the glasses, spreading it to cover the cake. Repeat with remaining half of cake cubes and coffee syrup and cover with the plain mousse for the top layer.
Using a vegetable peeler, shave the white chocolate into curls. Pile about 1 to 2 tablespoons on top of each glass and lightly dust with cocoa, for garnish. Place in the refrigerator to chill at least one hour before serving. (You may also construct the cake as a layer cake. Freeze until very firm before cutting into squares.)
Makes 10 servings.
We served this Tiramisú at Tuesday Lunch at The Culinary Center with Chicken Spiedini and Nonna’s Orzo Pasta. (click on the names to find those recipes too!)