Recipe: Venetian Chocolate Fantasy (chocolate cake with mocha filling)

VENETIAN CHOCOLATE FANTASY

"Venetian Chocolate Fantasy is a showpiece dessert guests will long remember. It is a triple-chocolate extravaganza served in a pool of dark, chocolate sauce. Although making this dessert takes a significant amount of time, you can start two days before your dinner party and do it in stages."

FOR THE CAKE:
1 cup bleached all-purpose flour
1/4 cup plus 1/3 cup Dutch-processed unsweetened cocoa powder, divided use
1 1/2 tsp. baking powder
Pinch salt
5 eggs, separated
2 cups sugar, divided use
2 Tbsp. hot water
2 tsp. vanilla, divided use
FOR THE FILLING:
1 envelope (2 tsp.) unflavored gelatin
1/4 cup dark rum (or 1 tsp. rum extract)
2 egg yolks
1 cup evaporated skim milk
1/4 cup strong coffee
1 cup fromage frais (or fat-free cream cheese)
Confectioners' sugar, for garnish
chocolate sauce (for serving)

TO MAKE THE CAKE:
Heat the oven to 350 degrees F. Line a 11x16-inch pan with wax paper coated with cooking spray.

In a medium bowl, sift together the flour, 1/4 cup cocoa powder, baking powder, and salt. Set aside.

In a large bowl, beat the 5 egg yolks with 1 cup sugar until thick, about 5 minutes. Add the water and 1 teaspoon vanilla. Beat the mixture until it thickens and the sugar dissolves, about 5 minutes.

Beat the 5 egg whites until they form stiff peaks. Fold the whites into the yolk mixture. Turn the batter into the pan and spread in an even layer.

Bake until the cake feels springy when pressed in the center, about 20 minutes. Let it stand for ten minutes.

Turn the cake onto a dish towel and lift off the paper.

TO MAKE THE FILLING:
In a small bowl, sprinkle the gelatin over the rum and let sit 10 minutes.

In a heavy-bottomed, medium saucepan, combine the remaining 1/3 cup cocoa powder, the remaining 1 cup sugar, 2 egg yolks, coffee, and evaporated milk. Add the softened gelatin mixture. Cook over medium heat until the mixture is thick enough to coat the spoon, stirring frequently, not letting it boil. Remove the pan from the heat and transfer the mixture to a medium mixing bowl. Let cool 10 minutes.

Mix in the fromage frais and the remaining 1 teaspoon vanilla. Chill until the filling begins to thicken.

TO ASSEMBLE THE CAKE:
Cut a 9-inch square from the cake. Line the bottom of a 9 inch square baking pan with this portion, placing the shiny side up. Set the remaining cake aside. Pour the filling over the cake in the pan. Top with the remaining cake, with the smooth side down, and piecing it as necessary. Cover the cake and refrigerate until the filling is set, about one hour, or up to 8 hours.

TO SERVE:
Unmold the cake and dust with powdered sugar. Pour chocolate sauce on each serving plate and place cake slices on top.

Each of the 9 servings contains 374 calories and 5 grams of fat.
Adapted from source: Dana Jacobi fo the American Institute for Cancer Research