Deep, dark roasted espresso flavor, creamy mascarpone cheese with a light and delicately sweet whipped cream topping.
The Genoise Cake:
- 3 large eggs
- 1/3 cup plus 3 Tablespoons granulated sugar
- 1 teaspoon Vanilla extract
- 1/2 cup cake flour sifted
- 2 Tablespoons butter melted
- 2/3 cup espresso or double strength coffee
- 1 Tablespoon granulated sugar
- 1/4 cup Cognac
- 1/2 lb Mascarpone cheese room temperature
- 1/2 cup Superfine sugar*
- 2 large egg yolks
- 3 Tablespoons cognac
- 1 pint Heavy whipping cream
- 1 Tablespoon powdered sugar
- 1/4 teaspoon Vanilla extract
Preheat oven to 350° F.
Spray a 9-inch diameter round cake pan or 8x8 inch rectangular cake pan with baking spray.
Beat the eggs and 1/3 cup of sugar at medium speed in a double boiler over very hot water (just shy of boiling) until silky smooth.
Add the remaining 3 tablespoons of sugar and beat at high speed until the mixture reaches a consistency that forms ribbons when poured.
Remove from heat, stir in the vanilla, and carefully fold in the cake flour.
Fold in the melted butter.
Pour the mixture into the prepared pan and bake at 350° F for 30 to 40 minutes.
Remove from oven and immediately turn the cake out of the pan onto a wire rack to cool.
Mix the sugar into the coffee in a small sauce pan.
Reduce (by boiling) the coffee-sugar mixture until only 1/3 cup remains.
Remove from heat, add the Cognac and stir.
Thoroughly beat the sugar into the mascarpone cheese.
Add the 2 egg yolks, cognac and beat until the mixture is smooth.
SEMI-SWEET CHOCOLATE, good quality, 1 square (1 ounce) well-chilled but not frozen
Grate into fine shavings and set aside.
Slice the Genoise cake in half latitudinal to make two layers.
Put one layer of the genoise cake at the bottom of the serving bowl or pan and brush half of the coffee syrup over it.
Spread half of the Mascarpone Cream over the cake layer.
Spread half of the Whipped Cream over the layer of Mascarpone Cream.
Sprinkle the Chocolate Gratings over the Whipped Cream layer.
Put the second layer of Genoise cake on top of the stack, sprinkle it with the remaining coffee syrup, and repeat layers.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
*Note - I find the superfine sugar in a small plastic bottle by Domino. It will say Superfine on the label.
Calories: 492kcal | Carbohydrates: 28g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 215mg | Sodium: 88mg | Potassium: 97mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1360IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg