Chocolate Tiramisu Torte

• 7 oz. bittersweet chocolate, chopped
• 1/4 cup double strength coffee
• 7 eggs, separated
• 3/4 cup granulated sugar
• 5 oz. bittersweet chocolate, chopped
• 3/4 cup whipping cream
• 1/4 cup coffee
• 1 container (8-7/8 oz.) mascarpone cheese
• 1/2 cup whipping cream
• 2 tbsp. rum
• 1 tbsp. coffee
• 1 tbsp. rum
• 6 oz. bittersweet chocolate, chopped
• 2 tsp. corn syrup

1. In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally.
2. Stir in coffee; let cool.
3. In large bowl, whisk egg yolks with 1/2 cup of the sugar; whisk in melted chocolate.
4. Set aside.
5. In separate bowl, beat egg whites until soft peaks form; beat in remaining sugar, 2 tbsp.
6. at a time, until stiff peaks form.
7. Stir one third of the egg whites into chocolate mixture; fold in remaining whites.
8. Spread on parchment or waxed paper-lined 17 x 11 inch rimmed baking sheet.
9. Bake in center of 350 F. oven for 20 to 25 minutes or until crusty on top.
10. let cool.
11. (Cake and pan can be wrapped in plastic wrap and set aside for up to 1 day.)
12. Invert cake onto waxed paper lined tray; peel off paper.
13. Trim rough edges to make 16 x 10 1/2 inch rectangle.
14. Cut lengthwise in half; cut crosswise in half to form four layers.
15. CHOCOLATE GANACHE FILLING: In bowl over saucepan of hot not boiling water, melt chocolate with cream and coffee, whisking until smooth and glossy.
16. Cover and refrigerate for about 3 hours or until chilled; beat until fluffy.
17. (Ganache can be refrigerated in airtight container for up to 5 days.)
18. MASCARPONE FILLING: In bowl, beat together mascarpone cheese, cream and rum until stiff and airy.
19. BRUSHING LIQUID: Stir coffee with rum; brush about one-quarter over first cake layer.
20. Spread with half of the mascarpone filling.
21. Top with second cake layer; brush with a little more coffee mixture.
22. Spread top with half of the ganache filling.
23. Repeat with remaining cake, mascarpone filling and ganache to form four layers.
24. (Torte can be prepared to this point, wrapped in plastic wrap and refrigerated for up to 24 hours.)
25. CHOCOLATE WRAP; Using waxed paper, cut out pattern 1/2 inch larger on all sides than top of cake.
26. Using another piece of waxed paper, cut out four separate pieces to match ends and sides of cake, making them 1/2 inch taller than cake.
27. In bowl over saucepan of hot not boiling water, melt chocolate, stirring occasionally.
28. Stir in corn syrup.Using spatula, spread about half of the chocolate mixture over pattern for top; place, waxed paper side up, on cake.
29. Refrigerate for about 10 minutes of until set.
30. Peel off paper.
31. Repeat for ends and sides, letting chocolate extend at top.
32. (Torte can be refrigerated in airtight container for up to 2 days.)
33. To serve, let torte stand at room temperature for 10 minutes or until chocolate is soft enough to slice without splintering.
34. Makes 10 servings.
35. Canadian Living's Best

bittersweet chocolate, coffee, eggs, sugar, bittersweet chocolate, whipping cream, coffee, mascarpone cheese, whipping cream, rum, coffee, rum, bittersweet chocolate, corn syrup

Taken from www.foodgeeks.com/recipes/20683 (may not work)