2 DARK CHOCOLATE PANDORO TIRAMISU WITH CHOCOLATE-COVERED ESPRESSO BEANS

Restaurant: Campiello Serves: 12 to 16

Note: Plan for three days to make this cake, to allow it to set. The first day, make the cake “shell” batter so any air whipped into the batter has time to settle, resulting in a more dense cake. On day two, bake the “shell” and let it cool, then make the cake filling and assemble the cake. On the third day, unmold the assembled cake, apply chocolate glaze and decorate.

Chocolate Cake “Shell” Batter

2¼ cups all-purpose flour

1¼ cups cocoa powder

2¼ teaspoons baking powder 2¼ teaspoons baking soda

1 teaspoon salt

3 large eggs

1½ cups whole milk

¾ cup blended oil

2 teaspoons vanilla

1¼ cups brewed coffee Nonstick pan spray Parchment paper

Preheat oven to 325 degrees F. If using a convection oven, do not use fan. Use a mixer with whisk attachment or mix by hand with whisk. Combine dry ingredients in mixing bowl. Combine all wet ingredients, except for coffee, in separate bowl. Add wet ingredients to dry ingredients. Mix on high speed for 10 seconds, scraping sides as needed. Add coffee to the mixture on low speed. Use fine mesh strainer to strain the batter, making sure any clumps are removed.

Spray two 9-inch round cake pans with pan spray, line both with parchment paper and spray again. Divide cake batter evenly between the two pans. Bake just until set and a toothpick comes out clean when inserted into cake. Cool cakes to room temperature.

Unmold one cake and place on top of piece of plastic wrap. Lightly spray cake with pan spray to ensure the next top sheet of plastic will easily peel off, then top with another piece of plastic wrap. Use rolling pin to roll cake to a diameter of about 14 inches, if using a 2-quart bowl to mold the assembled cake. (See assembly instructions at end of recipe.)

Peel off top piece of plastic wrap. Use bottom piece of plastic to pick up cake and set into bowl, then lightly push cake down so it is flat against bowl. Let excess plastic wrap hang over sides of bowl. (You will use this to help remove dessert from the bowl later, when it is assembled and set.) Set aside.

Repeat process with plastic wrap, and roll out second cake: But roll to only diameter of bowl and leave it rolled out flat. Set aside in the plastic.

Cake Filling

1 store-bought Italian pandoro bread sliced into ½-inch thick slices

Note: If bottom of bread is dark or hard, trim off and discard. Lay bread on side to slice into round-shaped or starshaped pieces.

Coffee Soak

1½ cups brewed coffee

2 tablespoons coffee extract

½ cup brandy

½ cup rum

Combine all ingredients in a bowl and cool to room temperature.

Tiramisu Mousse

3 tablespoons sugar

1¼ cups heavy whipping cream 1½ tablespoons granulated unflavored gelatin, bloomed in ½ cup cold water 1 tablespoon vanilla

3 tablespoons rum

6 ounces egg yolks or liquid eggs; use liquid measuring cup

3 tablespoons sugar

20 ounces mascarpone

1 pinch of salt

Whip sugar and cream on medium and into soft peaks, set aside in refrigerator. Place bloomed gelatin into microwaveable cup, add vanilla and rum. Microwave until gelatin has dissolved, about 20 seconds. Combine yolks and sugar, whip until fluffy. Add mascarpone and salt, whip until combined and fluffy. While mixer is on, add gelatin and vanilla/rum mixture. Mix until combined. Remove from mixer and fold in the whipped cream.

Chocolate Glaze

1 cup 40% heavy cream

¾ cup whole milk

1 pound 64% or darker chocolate ½ cup corn syrup

Heat heavy cream and milk. Pour over chocolate and corn syrup. Mix until incorporated.

Assembly Instructions

(Chocolate-covered espresso beans needed for garnish.)

Take already-prepared bowl lined with the one chocolate cake and place a little bit of mousse in bottom. Dip smallest (top) piece of pandoro bread into the coffee soak. Press into the mousse into the bowl. Repeat process, alternating mousse and soaked pandoro until bowl is full.

Top the filled bowl with the second chocolate cake that was rolled flat (removing plastic sheets from that cake as well). Trim off extra around edges of bowl. Cover and let set overnight in refrigerator.

Next day, invert bowl onto a sheet or cookie tray, using the plastic wrap to help pull the dessert out of the bowl. Evenly pour the chocolate glaze over the top of the assembled cake until it is covered. Refrigerate to let glaze set. Garnish with chocolate-covered espresso beans around the edge or crush and sprinkle on top. Cut into 12 to 16 pieces.

1177 3rd St. S., Naples; 239-435-1166; campiellnaples.com