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Mocha-Samoa-Zuccotto




Source of Recipe


Internet


List of Ingredients




4 ounces bittersweet chocolate, melted
4 ounces butter, melted
¾ cup sugar
3 eggs
¼ teaspoon cinnamon
½ cup cocoa powder, sifted

Mascarpone Filling:
3 egg yolks
¼ cup sugar
8 ounces mascarpone
1 teaspoon vanilla
¼ cup espresso
¼ cup chocolate pieces
4 ounces caramel topping

Mocha-Chocolate Ganache:
12 ounces bittersweet chocolate, (chopped in small pieces)
1 cup heavy cream
¼ cup butter (room temperature)
3 tablespoons espresso


Recipe



Preheat oven to 375 degrees.
Line (2) 10" round cake pans with parchment paper. Combine the melted chocolate and butter. Whisk in sugar. Whisk in eggs. Whisk in cocoa powder and cinnamon. Divide the batter evenly between the cake pans.

Bake at 375 degrees for 20 min. Cool. Remove from pans. Remove parchement paper. Cut one cake into 10 triangular pieces. Line a 3-quart bowl with plastic wrap. Arrange the cake pieces in the bowl with the pointed ends at the bottom of the bowl. Set aside.


Whip egg yolks and sugar until light yellow in color, soft and foamy in consistency. Add mascarpone,vanilla and espresso. Whip until smooth and slightly firm (approx 2 minutes). Foam should hold its shape, do not overwhip. Fold in chocolate pieces. Gently swirl in the caramel topping.
Fill the cake-lined bowl with the mascarpone filling. Make a well in the center for the chocolate ganache. Cover and refrigerate.

Heat cream over low heat until bubbles appear on sides of pan. Remove from heat. Add chocolate, stir until melted. Add soft butter, stir until melted. Stir in espresso, let cool. Set until firm. Reserve ½ of chocolate ganache for later. Fill the center of the cake with ganache. Cover and refrigerate until firm.

Combine all of the ingredients. Line 10" round spring form pan with parchment paper. Press the Samoas® crust into the pan. Freeze. Remove from pan and remove paper.