If you like chocolate like I like chocolate, which is to say it’s what makes dessert worth eating, this double-chocolate tiramisu cake is going to knock your socks off. No one but you will ever suspect it starts with a boxed-cake mix; they’ll be too busy drooling over the flashy chocolate zabaglione sauce and sultry mascarpone filling.
Chocolate Cake Tiramisu with Chocolate Sabayon
- 6 large egg yolks at room temperature
- 5 tablespoons sugar
- ½ cup imported sweet Marsala
- ½ cup plus ‚1/3 cup chilled heavy whipping cream
- 1/8 teaspoon kosher salt
- 2/3 cup 4 ounces dark chocolate morsels or semisweet chocolate chips
- 1/3 cup mascarpone cheese at room temperature
- 1 store-bought chocolate cake mix such as Betty Crocker Super Moist Dark Chocolate, baked according to box instructions (see Cook's Note)
- 1 3.5- ounce bar bittersweet chocolate such as Lindt for chocolate curls (optional)
- Whisk the egg yolks and sugar in a medium stainless steel bowl until blended. Whisk in Marsala, 1/2 cup cream, and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the sauce is thick and a thermometer inserted into the sabayon registers 160°F to 170°F, about 15 minutes.
- Remove the bowl from over the water. Add the chocolate morsels and whisk until they are melted and the sabayon is smooth and blended. (The sabayon can be made 1 hour ahead. Let stand at room temperature. Whisk before continuing.)
- Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until peaks form. Dice cake into small cubes. Place about 1/2 cup of the cake cubes into each of six 1 1/2- to 2-cup old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons sabayon over the cake. Top with a spoonful of the mascarpone cream. Repeat the layering with cake, sabayon, and mascarpone cream.
- To make the chocolate curls, stand the chocolate bar in a large measuring cup. Microwave on 50% power in 10-second intervals just until the chocolate feels a bit warm. Stand the chocolate bar upright and run a vegetable peeler down one narrow edge, creating off chocolate curls. Sprinkle the curls over each tiramisu and serve.