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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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To make this dessert lighter, replace the mascarpone cheese with Neufchatel cheese and the chocolate mixture with 6 T fat-free chocolate syrup. You'll save 306 calories and 36 grams of fat. Recipe is from First. Ingredients:
1 (8 ounce) container cold mascarpone cheese |
1/4 cup confectioners' sugar |
2 tablespoons coffee-flavored liqueur, like kahlua |
2 (4 ounce) bars bittersweet chocolate, like ghirardelli, chopped |
3/4 cup heavy cream |
2 (5 ounce) packages prepared individual sponge cakes, divided |
Directions:
1. In bowl, combine mascarpone cheese, confectioners' sugar and coffee-flavored liqueur; chill 5 minutes.
2. Place cheese mixture in piping bag fitted with round tip.
3. Meanwhile, placed chopped chocolate in bowl.
4. In saucepot over medium-high heat, bring heavy cream to a boil.
5. Pour over chocolate; let sit 3 minutes.
6. Stir until smooth.
7. Place 6 cakes on rack set over jelly-roll pan.
8. Pipe cheese mixture on sponge cakes.
9. Top with remaining sponge cakes.
10. Pour chocolate over cakes to coat.
11. Chill 10 minutes.
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