Monday, 27 February 2012

Tiramisu and How to Bring New Life to a Not-So-Fresh Cake

It's not often I get to type the words "left-over chocolate cake" never mind use such a thing in one of my recipes. But now and again, I bake like a woman possessed and we end up with more cake than we can eat (it's a tough life). The Mocha Hazelnut Marble Cake with Mocha Mascarpone Ganache I made the other day had a lot to compete with and, as a result, the last little portion got a teeny bit too dry to enjoy as-is. It was still too delicious to throw away so I decided to make a kinda Tiramisu with it - a cake, reborn.

Serves 6

300g left-over chocolate cake (ha, I did it again!)
3 eggs, separated
pinch salt
250g mascarpone
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup brewed coffee
dark chocolate for sprinkling

Cut the cake into 2cm dice.

Put the egg yolks, mascarpone, brown sugar and vanilla into the bowl of an electric mixer and beat until fluffy.

In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form.

Add egg white to the mascarpone mixture and gently fold them together.

Put half of the cake into a glass bowl. Pour half of the coffee over the cake. Then pour half of the mascarpone mixture over the cake and coffee. Repeat with the second half of the cake - coffee - mascarpone.

Shave dark chocolate over the last layer of mascarpone. Cover with cling wrap and chill for 3-4 hours or over night.

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