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| TIRAMISU CHOCOLATE CAKE | |||||||
| 24
ounces semi-sweet cooking chocolate 6 whole eggs 1 pint heavy whipping cream 3 ounces finely ground coffee beans 2 cups sugar 32 ounces ricotta cheese 1 packet gelatin 6 tablespoons flour 1/2 pound butter 1 tablespoon baking powder 1 teaspoon vanilla 1/2 pint Grand Marnier Preheat the oven to 300 degrees. Place eggs and one cup of sugar in mixer and mix into a ribbon. Melt half of the chocolate in a double boiler with half of the butter. Pour this slowly into the eggs and sugar while mixing. Add into this one half of the coffee powder, the flour, and baking powder. Grease a spring form pan and pour the mixture into it. Bake at 300 degrees for 35 to 40 minutes. Now place the cheese, 1/2 of the cream, vanilla, remaining coffee, gelatin (bloomed), and sugar into a mixer and whip. Once the cake has cooled. remove the spring form and slice the top half off of the cake. Now return the spring form to its original position and sprinkle half of the Grand Marnier over each cake half. Cover the bottom half of the cake in the pan with the cheese mixture and place the top half of the cake on top of this. Place this in the refrigerator until set. Once set, remove the spring form and place the cake on a rack on a large baking tray. Melt the remaining chocolate over a double boiler with the remaining butter and cream. Pour this over the cake covering it completely. Once cool transfer to a serving platter and chill in the refrigerator for one hour. To serve, garnish with a sprig of mint and some shaved chocolate. The best description I have found for this desert is "absolutely decadent!" Enjoy!! Yield: 10 to 12 servings |
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| E-Mail Me At : [email protected] |
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