Black Coffee Mascarpone Food

COFFEE AND BLACK WALNUT CAKE WITH COFFEE-MASCARPONE CREAM

Steps:

• For cake:.
• Position rack in center of oven and preheat to 350°F.
• Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
• Blend 1/2 cup walnuts, 1 tablespoon sugar, and espresso in processor until nuts are finely ground.
• Whisk flour, cocoa, baking powder, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth.
• Gradually add remaining sugar (1 1/4 cups minus 1 tablespoon), beating until fluffy. Beat in eggs, 1 at a time, then egg yolk. Add ground walnut mixture and vanilla; beat to blend.
• Reduce mixer speed to low and beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
• Fold in remaining 1/2 cup walnuts.
• Divide batter evenly between prepared pans.
• Bake cake layers until tester inserted into center comes out clean, about 26 minutes. Cool in pans 5 minutes, then turn out onto racks and cool completely.
• For coffee-mascarpone cream:.
• Stir espresso, cinnamon and 1 tablespoon water in large bowl until coffee dissolves.
• Add cream, mascarpone, sugar, and vanilla. Beat until filling is thick and smooth (do not overbeat or filling may curdle).
• Place 1 cake layer on platter, flat side up. Spread half of filling over cake.
• Place second layer, flat side down, on filling.
• Spread remaining filling over top. Mix walnuts, cinnamon, and salt.
• Sprinkle over top of cake.
• Cover with cake dome.
• Chill at least 1 hour and up to 1 day.

TIRAMISU - OLIVE GARDEN

Steps:

• Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
• Blend the coffee or espresso and liqueur together.
• Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
• Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
• Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
• Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
• Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
• Refrigerate the cake for at least two hours before cutting and serving.