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Apricot Saffon Profiteroles with Chocolate Saffron Sauce
 

Chocolate Tiramisu

 

Ingredients:


Serves 10



Chocolate Mascarpone Ganache:


9 ounces (250 grams) 64% chocolate, chopped
1/3 cup (100 grams) mascarpone, at room temperature
½ cup (100 grams) heavy cream


Chocolate Cake:

1 cup (100 grams) all-purpose flour
¼ cup (32 grams) Dutch-processed cocoa powder
6 large egg yolks
1 cup (200 grams) sugar
6 large egg whites


Mascarpone Mousse:

3 large egg yolks
1/3 cup plus ¼ cup (130 grams) sugar
3 large egg whites
2 cups (500 grams) mascarpone, at room temperature
1 tablespoon (12 grams) heavy cream

Assembly:

¾ cup (200 grams) strong coffee
3 tablespoons (25 grams) Dutch-processed cocoa powder
 

 

Directions:

 

 

 Make the ganache:

 

Put the chocolate and mascarpone in a medium bowl and set aside.

Pour the cream into a small saucepan over medium-high heat and bring to a boil. Remove from the heat, and pour it over the chocolate and mascarpone. Whisk until the chocolate is melted and the mixture is smooth.

Transfer the ganache to a bowl, and refrigerate until it thickens enough to be pipeable, 30 to 60 minutes. Stir it every 15 minutes to speed up the process. You can make the ganache 1 day ahead, but will have to warm it slightly in a microwave or over a double boiler before using so that it has a pipeable consistency.

Make the cake:

 

Place a rack in the center of the oven and preheat the oven to 400°F. Line a 15 x 10 ½-inch jelly-roll pan with parchment paper.

Sift the flour and cocoa powder together over a bowl or a piece of waxed paper. Set aside.

Combine the egg yolks and ½ cup (100 grams) of the sugar in a medium bowl and whisk until the mixture turns a very pale yellow and doubles in volume. (If you own two electric mixer bowls, you can whip the cream in an electric mixer fitted with the whisk attachment.)

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on medium-high speed. Once the whites start holding soft peaks, gradually sprinkle the remaining ½ cup (100 grams) sugar over them, and continue beating until they hold stiff peaks.

With a silicone spatula, fold the whipped yolks into the meringue, and then fold in the dry ingredients. Spread the batter in the prepared baking sheet, and bake for 8 to 10 minutes, or until the cake springs back when you gently press the palm of your hand on it. Remove the cake from the oven and let it cool in the baking sheet.

Make the mascarpone mousse:

 

Fill a medium pot one-third full with water and bring it to a gentle simmer over medium heat. Put the egg yolks and 1/3 cup (80 grams) sugar in a bowl that will fit snuggly on top of the pot but not touch the water. Reduce the heat to low and place the bowl over the pot. Whisk until the mixture is very hot and starts to thicken, about 5 minutes. Remove from the heat, and continue whisking until the mixture cools.

Put the egg whites in the bowl of an electric mixer fitted with the whisk attachment, and whip on medium-high speed, gradually adding the ¼ cup (50 grams) sugar, until the whites hold stiff peaks.

Put the mascarpone in a large bowl, and whisk in the cream to soften it. With a silicone spatula, fold half of the yolk mixture into the mascarpone, and then fold in the second half. Fold the meringue into the mixture.

Assemble the dessert:

 

You will need a 1-quart or 1 ½-quart bowl or dish. With a knife, cut 2 rounds out of the cake: one a little smaller than the base of the bowl, the other a little smaller than the widest part of the bowl.

Spoon about 1 cup of the mousse into the bowl, then place the smallest of the cake rounds over the mousse and press it down gently so that it spreads the mousse. Spoon one-third of the coffee evenly over the cake.

Spoon a ¼-inch-thick layer of ganache over the cake, then a ½-inch-thick layer of mousse over the ganache. Press the larger cake round over the mousse, pressing it down slightly to even out all the layers below it. Spoon the remaining coffee evenly over the cake.

Spoon another ¼-inch-thick layer of ganache over the cake, and then spoon the remaining mousse over it. With a silicone spatula, slightly smooth the top of the mousse to make it even and flat. Cover the bowl with plastic wrap, and refrigerate until ready to serve or for up to 2 days.

Remove the tiramisu from the refrigerator about 30 minutes before serving, to bring it to room temperature. This will prevent the ganache from being too firm. Sift the cocoa powder directly over the top of the tiramisu.

 

 

 

 
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