Best Chocolate Cake Recipe?

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Well, Maybe Not Best, But Certainly Delicious!


Ah, Twinkies….we still get misty thinking about the sheer delicious simplicity of a microwave and a Twinkie.  Never nuked a Twinkie?  Well, imagine that cream-filled center being warm and gooey and the yellow cake melting in your mouth.  You get the picture.

According to the Hostess website, James Dewar invented the Twinkie in 1930, calling it “the best darn-tootin’ idea I ever had.”  Hostess produces over 500 million Twinkies a year.  After an overwhelmingly positive consumer response to the limited-edition release of Chocolate Creme Twinkies in 2011, Hostess decided to add the Chocolate Crème Twinkie to its Twinkie lineup.

So National Twinkie Day was April 6th.  In celebration of the introduction of its newest flavor, Chocolate Crème, Hostess has invited fans to view a new version of Tay Zonday’s YouTube hit, “Chocolate Rain” on Facebook.  And if you “Like” the Hostess Facebook page, you’ll get an exclusive look at the video and get a coupon for $0.50 off a multipack of Chocolate Crème Twinkies.  Microwave anyone?

To listen to Tay Zonday’s “Chocolate Creme” and get your coupon for new Chocolate Creme Twinkies or to join the more than 200,000 fans that are part of the Hostess Facebook community, visit www.Facebook.com/Hostess.

So, in honor of the humble Twinkie, we offer a twist on Tiramisu—Twinkie Tiramisu.

Twinkie Tiramisu

Ingredients

Espresso Syrup

3 tablespoons instant espresso powder

1 cup boiling water

½ cup sugar

¼ cup Italian or domestic brandy

Mascarpone Filling

1 ½ cups heavy whipping cream

2 teaspoons vanilla extract

1/3 cup sugar

1 pound mascarpone cheese, room temperature

10 Twinkies, halved lengthwise

4 ounces finely chopped semisweet chocolate

Directions

Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour 1 cup boiling water into bowl and whisk to dissolve. Let cool to room temperature.  Add brandy.

Whip cream with sugar and vanilla until soft peaks form.  Gently fold cream into softened mascarpone.

One at a time, dip 10 Twinkie halves into coffee mixture just to moisten. Place them alongside each other in bottom of a shallow 11-by-7-inch baking dish.

Spread half of cheese mixture over Twinkies, then sprinkle with 2 oz. chopped chocolate.

Repeat with remaining Twinkies, cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 2 days.

Yield: 8 servings

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