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Chocolate Mascarpone Rolled Dessert
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a beautiful presentation with a blend of great flavors.
12 oz. dark chocolate (baking chocolate or dark chocolate chips)
Place the chocolate in a glass or ceramic bowl. In a measuring cup, combine the port and the cream to blend well and then pour it over the chocolate. Melt in microwave 1 minute. Stir and if not totally melted, heat another 20-30 seconds. Stir to make a smooth consistency. Set aside to cool for about 1 hour at room temperature. In meantime, make the sponge cake. Preheat oven to 375 degrees. Line a 12 by 16 inch baking sheet (with sides) with a silicone mat or a piece of parchment paper, lightly brushing with a thin film of oil. Set aside. In a small bowl, whisk together the flour, baking powder and the seeds or nuts. Set aside. Using 2 bowls such as batter bowls, separate the eggs carefully into each. Using electric beater, beat the whites until light and fluffy with soft peaks, but not "dry". Set aside. Using the same beater, beat the yolks and vanilla until light colored and thick, about 1-2 minutes. Gradually beat in the sugar, little by little, until stiff. Now add the flour mixture and beat until smooth. (Mixture will be stiff.) Stop using the beater, switch to a spatula and gently fold the beaten egg whites into the batter just until all ingredients are mixed. Spread into the baking pan and bake 12-14 minutes, or until nicely browned. Loosen edges from the pan and invert the pan onto a clean towel that has been dusted with powdered sugar. Remove the parchment paper or silicone mat if it has stuck to the cake. Roll up the cake with the towel and place on a rack to cool. When totally cool, gently unroll it, remove the towel! Spread with the mascarpone cheese and then the cooled chocolate mixture. Reroll it and place on a platter with the seam side down. Sprinkle with powdered sugar, or frost as desired. Using a serrated knife, slice into thin serving pieces and place on serving plates.
Recipe created 2011-08-22.