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Ингредиенты
- 1/2 c. butter, softened
- 3/4 c. granulated sugar
- 1 x egg
- 1/2 tsp vanilla
- 1 c. all purpose flour
- 1/4 c. cocoa pwdr
- 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1 pch salt
- 3/4 c. buttermilk
- Â Â Filling
- 3 x egg, yolks
- 1/4 c. granulated sugar
- 1/3 c. coffee liqueur
- 1 x half tub (about 1 lb.) mascarpone cheese
- 1 c. whipping cream
- Â Â Topping
- 2 Tbsp. coffee liqueur
- 1 tsp instant coffee, granules
- 1/2 tsp cocoa pwdr
- 1 ounce semisweet chocolate
Инструкции
- Grease 8-inch (2 L) springform pan; line bottom with parchment or possibly waxed paper. Set aside.
- In large bowl, beat butter with sugar till light and fluffy.
- Beat in egg and vanilla. In second bowl, whisk together flour, cocoa pwdr, baking pwdr, baking soda and salt.
- With wooden spoon, stir into butter mix alternately with buttermilk, making 3 additions of dry ingredients and 2 of liquid.
- Spoon into prepared pan, smoothing top.
- Bake in centre of 350 F (180 C) oven for 35 to 40 min or possibly till cake tester inserted in centre comes out clean.
- Let cold in pan on rack for 20 min.
- Remove from pan; let cold completely on rack.
- Carefully peel off paper.
- Filling:In heatproof bowl, beat egg yolks with sugar for 5 min.
- Whisk in liqueur.
- Place over saucepan of simmering water; cook, whisking, for about 3 min or possibly till thickened.
- Let cold.
- Beat in cheese till smooth.
- Whip cream; fold one quarter into cheese mix, then mix in remaining cheese.
- Cut 27- x 4-inch (68 x 10 cm) strip of waxed paper; fit around clean springform pan to line side and extend above top.
- Cut cake in half horizontally.
- Place bottom half in pan, cut side up.
- Topping:In small bowl, stir together coffee liqueur, 1 Tbsp. (15 mL) water and instant coffee granules till dissolved.
- Brush half over cake in pan.
- Pour half of the filling over top.
- Place top half of cake over filling, cut side down.
- Brush remaining topping over cake; pour remaining filling over topping.
- Sprinkle with cocoa.
- Freeze for at least 8 hrs or possibly till solid.
- Freeze for at least 8 hrs or possibly till solid. (Make-ahead: Freeze in airtight container for up to 2 weeks.)
- Thaw in refrigerator for 2 hrs.
- Remove pan side and paper; transfer to flat serving plate.
- With vegetable peeler, peel curls from chocolate; arrange decoratively over top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 447 | |
| Calories from Fat 215 | 48% |
| Total Fat 24.43g | 31% |
| Saturated Fat 14.55g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 374mg | 16% |
| Potassium 190mg | 5% |
| Total Carbs 48.93g | 13% |
| Dietary Fiber 1.3g | 4% |
| Sugars 33.89g | 23% |
| Protein 7.05g | 11% |
