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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Methods-- Syrup. | 2. Place all syrup ingredients into saucepan and bring to a boil. | 3. Remove from the heat and let cool-- Set aside. | 4. In a bowl over simmering hot water melt the chopped milk choolate -- remove .and set aside to cool. | 5. Filling. | 6. In large mixer bowl, beat mascarpone until fluffy. | 7. 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. | 8. On low speed add the cooled chocolate-- and mix well. | 9. In large mixer bowl beat the egg whites to soft peaks. | 10. Add the last of the sugar and beat until firm peaks. | 11. Finally fold the mascarpone/chocolate mixture into the egg whites, and combine add the Kahlua and rum. | 12. 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. | 13. set aside. | 14. Beat the egg yolks with electric mixer on high speed two minutes until thick and pale yellow. | 15. On a lower speed pour in the oil, and vanilla and water. | 16. Gradually add the sifted dry ingredients then turn up speed for a few turns to mix well. | 17. Set aside. | 18. Beat egg white with the last 1/2 cup sugar until shiny soft peaks. | 19. Fold whites into the batter. | 20. Pour into greased and floured 9 inch pans (2) Bake until tester comes away clean and cake starts to pull away from sides of pan-- 350 degrees. | 21. Remove and cool on rack-- Method of assembling cake-- Using a 9 inch spring form cake tin. | 22. 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. | 23. Place next layer of cake,. | 24. brush with syrup-- spread layer of cream. | 25. Do this until all layers are used topping with the last layer of cake and brushing with syrup. | 26. 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--. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1 1/2	cups	granulated	479.7	90.012	15.015	7.4879999999999995
purpose flour	1	cup		605.2	0.0	134.64	3.4
cocoa powder	3/4	cup		147.06	37.3455	12.642000000000001	8.8365
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
egg	4		seperated	286.0	1.44	25.12	19.02
extra egg white	2			605.2	0.0	134.64	3.4
canola oil	3/4	cup		1445.34	0.0	0.0	163.5
cold water	1/2	cup		0.0	0.0	0.0	0.0
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
mascarpone cheese	24	ounces		605.2	0.0	134.64	3.4
milk chocolate	12	ounces	chopped melted cooled	71.4407	4.2524	2.8236	4.9668
egg	8		seperated	286.0	1.44	25.12	19.02
sugar	1/2	cup	granulated	479.7	90.012	15.015	7.4879999999999995
kahlua	3	tablespoons		605.2	0.0	134.64	3.4
coffee	4	cups	brewed	602.64	100.0188	20.0232	13.9968
sugar	1	cup	granulated	479.7	90.012	15.015	7.4879999999999995
kahlua	4	tablespoons		605.2	0.0	134.64	3.4
rum	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.