2/3cupwater/strong coffeeI removed 2 tablespoons of water and added 2 tablespoons of strong coffee, 157 grams
1cupwhole cream250 grams
1 1/2tablespoonssugar24 grams
Pre-heat oven to 350°, line a 10x15 inch (25x38 centimeters) jelly roll pan (I used a cookie pan) with parchment paper and lightly oil.
In a medium bowl beat until thick Mascarpone, cream and sugar.
FOR THE CAKE
In a medium bowl over a pot of boiling water (don't let the water touch the bottom of the bowl) melt butter and chocolate, stirring to combine, when the chocolate has almost melted, remove from heat and stir until chocolate is completely melted and smooth then stir in sugar, set aside.
In a medium-large bowl beat eggs until thick and pale in colour, (approximately 3 minutes), then beat in 1/4 cup flour, baking soda, salt and chocolate mixture, beat until combined. Then alternately add the remaining flour and coffee/water, beating after each addition.
Pour onto prepared pan and bake for approximately 12-15 minutes or until toothpick comes out clean. Remove from oven, immediately dust with powdered sugar (approximately 1/4 cup) flip onto a clean dish towel and roll (see video Kraft Canada), let rest until cool approximately 30 minutes, carefully unroll (even if you have a couple of cracks don't worry, the filling will cover it), top with Tiramisu filling, (I used a little more than half) roll back up and frost with the remaining filling. Refrigerate for at least 4-6 hours sprinkle with chocolate shavings before serving. Enjoy!
Chocolate Tiramisu Cake Roll https://anitalianinmykitchen.com/chocolate-tiramisu-cake-roll/