Espresso-Tiramisu Torte
Kahlua and Espresso Soak:
1 1/4 cups strong espresso
5 tablespoons Kahlua (or rum)
5 teaspoons sugar
5 tablespoons water
1 16-ounce pound cake, cut into 1/4-inch slices (I used ladyfingers, instead, more authentic)
Chocolate filling:
4 large eggs, separated
1 teaspoon sugar plus 2 tablespoons sugar
6 ounces bittersweet chocolate, coarsely chopped
Frosting and garnish:
1 cup very cold, heavy cream
1 teaspoon sugar
Fresh raspberries or strawberries
For the soak, in a small bowl, combine the espresso, Kahlua, 5 teaspoons sugar and water.
Moisten a sheet of cheesecloth large enough to line a 9-by-5-by-3-inch glass loaf pan with plenty of overhang. Line the pan with the cheesecloth. Dip the pound cake (or ladyfingers) quickly, slice by slice, in the Kahlua and Espresso Soak, then use the slices to line the bottom and sides of the pan. Leave no gaps, patching where necessary with pieces of soaked pound cake.
For the filling, in a large bowl, beat the egg yolks with 1 teaspoon sugar until they turn pale yellow, about 4 minutes.
Melt the chocolate in a double boiler or microwave. Gradually pour the melted chocolate over the beaten yolks, mixing quickly until smooth and combined.
In a medium bowl, beat the egg whites with 2 tablespoons sugar until they form stiff peaks. Stir a rounded tablespoon of the beaten egg whites into the chocolate mixture, then gently fold in the remaining beaten egg whites.
Spoon the chocolate filling into the cake-lined pan. Cover the filling with more slices of soaked pound cake (ladyfingers). Fold the moistened cheesecloth over the top of the cake. Refrigerate the cake for 1-3 days.
When you take the cake out of the refrigerator, unfold the cheesecloth and pull it away from the top of the cake. Invert the loaf pan onto a platter and shake it firmly to free the cake. Peel off the cheesecloth.
For the frosting, whip the heavy cream with the sugar until stiff. Frost the top and sides of the cake with the whipped cream. Garnish the cake with the fresh berries.
Yield: 8 servings
Cook's Note: I also dusted mine with unsweetened cocoa.
Submitted by sooz
Cakes, Cookies, Pies & Desserts
RecipeBox Index
