Quick and Easy Sophistication

Saw this in an issue of Canadian Living once, and I decided to make it for a co-worker's going away party. It was surprisingly easy to make. When I brought it in to work, people thought I bought it at a fancy bakery. The only problem with this cake is that there is that everyone wants more and so there is so little to go around. This cake is definitely a crowd pleaser.


DARK CHOCOLATE RASPBERRY NAPOLEAN
Adapted from this recipe

4 oz. bittersweet chocolate, chopped
2 tbsp. butter
5 eggs, separated
pinch of salt
1/2 cup granulated sugar
3 tbsp. cocoa powder
1 tbsp. cornstarch
1 1/2 tsp. instant coffee granules
4 tsp. Marsala or orange-flavoured liqueur

--- FILLING ---
1/2 cup whipping cream
3 tbsp. granulated sugar
1 cup mascarpone cheese
2 tsp. finely grated lemon rind
2 cup raspberries
Other berries (optional)

--- TOPPING ---
1 tsp. icing sugar
1/2 tsp. cocoa powder


In large bowl over saucepan of hot (not boiling) water, melt together chocolate, butter, and 3 tbsp water. Whisk in egg yolks, 1 at a time. Turn off heat, keep warm.

In separate bowl, beat egg whites with salt until foamy. Beat in sugar, 1 tbsp at a time, until stiff peaks form.

Remove chocolate from heat; whisk in one-third of the whites. Gently fold in remaining whites. Sift cocoa and cornstarch over top; fold in. Pour onto parchment paper-lined 15 x 10 inch baking sheet. With offset spatula and using as few strokes as possible, spread evenly.

Bake in 350F (180C) oven until firm to the touch, 20 to 22 minutes. Loosen edges with knife; let cool on pan for 5 minutes. Slide onto rack, let cool crosswise into thrids. Loosen from paper with spatula.

Invert 2 of the cake layers onto work surface. Dissolve coffee granules in Marsala; brush over layers. Transfer 1 of the layers to platter; set aside.

FILLING: In large bowl, whip cream with sugar; fold in mascarpone and lemon rind. Using offset spatula, spread half over cake layer on plate; sprinkle with half of raspberries. Repeat layers once. Top with remaining cake layer.

TOPPING: Sift icing sugar and cocoa over top.

Notes:
The coffee granule and orange liqueur mixture produces a slight bitter taste to the cake, which complements well with the sweet cream, but can be omitted if a sweeter cake is preferred.
A combination of other berries like strawberries (hulled and quartered), blueberries and blackberries can be added for a different taste and contrast. Just remember to decrease the amount of raspberries when adding other berries.