DARK CHOCOLATE AND ORANGE MASCARPONE TART
Steps:
- Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
- Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
- While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
- Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
- Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
- Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
- Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.
Nutrition Facts : Calories 540.9 calories, Carbohydrate 44.7 g, Cholesterol 146.6 mg, Fat 39 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 21.7 g, Sodium 121.7 mg, Sugar 14.8 g
CHOCOLATE ROULADE WITH MASCARPONE FILLING
We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent!
Provided by Manami
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:.
- Preheat oven to 350º F/180ºC.
- Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
- Using an electric mixer, whisk yolks and sugar until thick and pale.
- Sift cocoa and starch over then fold in gently.
- Add chocolate and 2 tablespoons water and stir gently to combine.
- Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
- Spoon mixture into prepared pan and smooth top.
- Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
- Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
- Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
- Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
- Let cool completely before filling.
- MASCARPONE FILLING:.
- Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
- Combine with mascarpone in a bowl and whisk until thick.
- Stir in pistachios.
- Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
- Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
- Cake will keep, refrigerated, for up to 3 days.
- Serve topped with raspberries, edible flowers or mint sprigs.
- *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
- **Tips:
- Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
- To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
- Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
- For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
Nutrition Facts : Calories 265.6, Fat 15.6, SaturatedFat 6.9, Cholesterol 158.6, Sodium 61.5, Carbohydrate 29.9, Fiber 4.5, Sugar 18.4, Protein 9
INCREDIBLE CHOCOLATE AND MASCARPONE ROLL
I made this for a friend's birthday party, I didn't have enough time to leave the filling in the refrigerator, and when I rolled up it all came out...even though I tried to fix it I must say it didn't look exactly appealing, but it was soooooooo god that noone even noticed!
Provided by AdriMicina
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 180°C, grease and line with baking paper a 33x23 cm (13x9 in) swiss roll tin.
- Prepare the filling: melt chocolate and liqueur in a double boiler, when smooth remove from heat and stir in beaten egg yolks.
- Whisk egg whites until stiff peaks form, then fold them carefully in the chocolate mixture.
- Chill until needed.
- Make the roll:In a bowl whisk egg yolks and sugar until thickened and light yellow, fold in melted chocolate.
- Whisk egg whites until soft peaks form, the fold into chocolate mixture.
- Put in prepared swiss roll tin, spreading the mixture to the corner.
- Bake for 20-25 minutes, until risen and firm to the touch.
- Sprinkle cocoa powder evenly on a sheet of baking paper, turn the roll out onto the paper, cover with a damp cloth and leave to cool.
- When cooled peel off the baking paper, spread with the softened mascarpone, and on top of mascarpone spread the chocolate filling.
- Roll up from a long side and transfer to a serving plate, with the joint underneath, chill until firm.
- Just before serving dust with cocoa powder and decorate with chocolate dipped strawberries.
Nutrition Facts : Calories 561.9, Fat 45.5, SaturatedFat 26.6, Cholesterol 211.5, Sodium 89.3, Carbohydrate 45.4, Fiber 12.8, Sugar 23, Protein 16.3
CHOCOLATE MASCARPONE TRUFFLES
These luscious, satiny truffles are so versatile...omit the pistachos and try all three variations listed below. -Diane Fuqua, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 4 dozen.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine 4 ounces semisweet chocolate, the dark chocolate, cream and cheese. Cook and stir over low heat until smooth. Transfer to a small bowl; cover and refrigerate for 3 hours or until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm., In a microwave, melt remaining semisweet chocolate; stir until smooth. Dip balls in chocolate; allow excess to drip off. Roll in pistachios. Place on waxed paper; let stand until set. Store in the refrigerator.
Nutrition Facts : Calories 103 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 22mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
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