Recipe: Chocolate Tiramisu (Keg Restaurant)

CHOCOLATE TIRAMISU
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, separated
2 extra egg whites
3/4 cup canola oil
1/2 cup cold water
2 teaspoons vanilla
CHEESE FILLING:
24 ounces mascarpone cheese
12 ounces milk chocolate, chopped melted and cooled.
8 whole eggs, seperated
1/2 cup granulated sugar
3 tablespoons Kahlua
SYRUP:
4 cups brewed espresso or regular coffee
1 cup granulated sugar
4 tablespoons Kahlua
2 tablespoons rum

SYRUP:
Place all syrup ingredients into saucepan and bring to a boil. Remove from the heat and let cool. Set aside.

FILLING:
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) Using a 9 inch spring form cake tin.

Bake until tester comes away clean and cake starts to pull away from sides of pan at 350 degrees. Remove and cool on rack.

ASSEMBLING CAKE:
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.

Servings: 12