Tiramisu

Ingredients:

For the coffee-flavored sponge cake:
4 eggs, separated
2/3 cup sugar, divided
1/4 cup hot brewed espresso
4-1/2 oz. (1 cup) all-purpose flour
Pinch salt

For the mascarpone filling:
4 egg yolks
1/4 cup sugar
1/4 cup coffee liqueur, such as Kahlúa or Tia Maria
Pinch salt
3/4 cup mascarpone
1/2 cup heavy cream

For assembly:
1 cup hot brewed espresso or double-strength coffee
1 oz. unsweetened chocolate

Instructions:

For the spongecake:

Heat the oven to 350°F. Line a rimmed sheet pan or
jelly roll pan measuring 14x11 inches or 15x10 inches
(or quite close to those measurements) with kitchen
parchment. Using a stand mixer with its whisk attach-
ment or an electric mixer, beat the egg yolks, 1/3 cup
of the sugar, and the hot espresso on high until thick
and voluminous, at least 6 min.

In another bowl and with clean beaters, whisk the
egg whites on medium speed. When they reach the
soft-peak stage, slowly add the remaining 1/3 cup
sugar with the mixer running. Increase the speed
to medium high and beat until the whites are glossy
and smooth with peaks that hold their shape without
drooping, another 1 or 2 min.

Fold one-third of the whites into the yolk mixture to
lighten them, and then gently fold in the rest of the
whites. Sift the flour and salt over the top of the mix-
ture and fold it in gently. Spread the batter evenly on
the prepared sheet pan. Bake until the center of the
cake springs back when lightly pressed and the cake
doesn't stick to your fingers, 12 to 14 min.

Remove from the oven and cool for 5 min. Run a knife
around the edge of the cake and invert it onto a cooling
rack. Gently peel off the parchment and allow the cake to
cool completely.

For the filling:

Set a pan of water to simmer and fill a large bowl with
ice. In a medium stainless-steel bowl, whisk together
the egg yolks, sugar, coffee liqueur, and salt. Set the
bowl over, but not touching, the simmering water and
whisk until the mixture thickens, the whisk leaves
ribbons trailing off of it, and you can see the bottom
of the bowl when you scrape the whisk along the
bottom, 6 to 7 min. Cool the yolk mixture by setting
the bowl on the ice bath and whisking the mixture
occasionally. Meanwhile, whisk together the mascar-
pone and cream until it holds peaks. When the yolk
mixture is cool, gently fold in the cream mixture until
combined. Keep the mixture cool.

For the assembly:

Divide the sponge cake into thirds (three rectangles
about 4-1/2x11 or 5x10 inches). Lay one of the cake
rectangles on the bottom of a rectangular pan (I use
a Pyrex baking dish). Brush its top liberally with one-
third of the hot espresso. Spread just under half of the
mascarpone filling over the cake. Grate about one-
third of the unsweetened chocolate on top of the
mascarpone. Repeat with another layer of cake,
espresso, mascarpone filling, and chocolate. Top
with the last layer of cake, brush on the last of the
coffee, spread on a very thin layer of mascarpone,
and grate the rest of the chocolate on top. Refrigerate
for several hours or overnight before serving. Slice and
serve.

Kahlua Fudge Bites

Ingredients:

(2 cups) unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
(1-1/2 cups) unsalted butter; more for the pan
(1 cup) unsweetened natural cocoa powder
(not Dutch-processed)
3 cups very firmly packed light brown sugar
4 large eggs
2 Tbs. coffee-flavored liqueur (I use Kahlúa) or
1-1/2 tsp. pure vanilla extract

For the glaze:
6 oz. bittersweet chocolate, finely chopped
3 oz. (6 Tbs.) unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup

Directions:

Position a rack in the middle of the oven and
heat to 325° F. Lightly grease the bottom and
sides of a 9x13-inch baking pan.

In a medium bowl, whisk the flour, baking
powder, and salt to blend. Melt the butter in
a large saucepan over medium heat, stirring
occasionally. Remove the pan from the heat
and whisk in the cocoa powder until smooth.
Whisk in the brown sugar until blended. Add
the eggs, one at a time, whisking until just
blended. Whisk in the coffee liquer along with
the last egg. Sprinkle the flour over the mixture
and stir with a rubber spatula until just blended.
Scrape the batter into the prepared pan and
spread it evenly. Bake until a toothpick inserted
in the center comes out with a few small, moist
clumps sticking to it, about 30 minutes. (Don't
over bake, or the squares won't be fudgy.) Trans-
fer the pan to a rack to let cool completely.

Make the chocolate glaze:

In a medium bow., melt the chocolate, butter and
corn syrup in a microwave or over barely simmering
water, whisking until smooth. Poor the glaze onto the
cooled, uncut fudge bars. Using an offset spatula,
spread the glaze evenly to cover completely. Refriger-
ate until the glaze is set, about 30 minutes. Cut into
1-inch squares.

Dark Cocoa Buttermilk Cake with Cocoa Mascarpone Frosting

Ingredients

• 3/4 cup butter
• 3 eggs
• 2-1/3 cups all-purpose flour
• 3/4 cup Dutch-processed unsweetened
  
• cocoa powder or unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 teaspoons vanilla
• 1-1/2 cups buttermilk or sour milk*
• Cocoa Mascarpone Frosting (see recipe below)
• White and dark chocolate shavings (optional)

Directions

1. Allow butter and eggs to stand at room temperature
for 30 minutes. Meanwhile, lightly grease bottoms of
three 8x1-1/2-inch round cake pans. Line bottoms of
pans with waxed paper. Grease and lightly flour
bottoms and sides of pans. Or, grease one 13x9x2-inch
baking pan. Set pan(s) aside. Preheat oven to 350 de-
gree F.

2. In a medium mixing bowl, stir together the flour,
cocoa powder, baking soda, baking powder, and salt;
set aside.

3. In a large mixing bowl, beat butter with an electric
mixer on medium to high speed for 30 seconds. In a
small bowl, combine granulated and brown sugar.
Gradually add sugar mixture, about 1/4 cup at a time,
beating on medium speed until well combined (3 to 4
minutes). Scrape sides of bowl; continue beating on
medium speed for 2 minutes. Add eggs, one at a time,
beating well after each addition. Beat in vanilla.

4. Add flour mixture and buttermilk alternately to
beaten mixture, beating on low speed just until com-
bined after each addition. Beat on medium to high
speed for 20 seconds more. Spread batter evenly into
the prepared pan(s).

5. Bake for 30 to 35 minutes or until a wooden tooth-
pick inserted in the center comes out clean, or bake
45 to 50 minutes for the 13x9x2-inch pan. Cool cake
layers in pans for 10 minutes on wire rack. Remove
from pans. Peel off waxed paper. Cool thoroughly on
wire racks. Or, place 13x9x2-inch cake in pan on a
wire rack; cool thoroughly.

6. To assemble, place a cake layer on a cake plate.
Spread with 1/2 cup of the Cocoa Mascarpone Frost-
ing. Top with second cake layer; spread with another
1/2 cup of the frosting. Top with the remaining cake
layer. Frost top and sides with remaining frosting. Top
with chocolate shavings, if you like. For the 13x9x2-
inch pan, frost just the top of the cake with half of the
frosting; cover and chill remaining frosting for another
use. Top with chocolate shavings, if you like. Cover and
store frosted cake in the refrigerator. Makes 12 to 16
servings.

Making Sour Milk: If you don't have buttermilk on hand
when preparing baked goods, substitute sour milk in the
same amount. For each cup of sour milk needed, place 1
tablespoon lemon juice or vinegar in a glass measuring
cup. Add enough milk to make 1 cup total liquid; stir. Let
mixture stand for 5 minutes before using.

Cocoa Mascarpone Frosting: In a large mixing bowl, beat
one-half of an 8-ounce tub mascarpone cheese or one-half
of an 8-ounce package cream cheese, softened; 1/2 cup
butter, softened; 1/3 cup Dutch-processed unsweetened
cocoa powder or unsweetened cocoa powder; 2 tablespoons
milk and 2 teaspoons vanilla with an electric mixer on
medium to high speed until creamy. Gradually add one
16-ounce box powdered sugar, sifted (4-1/4 to 4-1/2 cups),
beating until smooth. Beat in enough additional milk, 1 tea-
spoon at a time, to reach spreading consistency. Makes 3
cups.