Chocolate Napoleons with Mascarpone Cream and Cherry Compote

1. 1

   Place baking sheet, bottom side up, on work surface.

2. 2

   Cover bottom side with foil, tucking ends under.

3. 3

   Mark 15 x 9-inch rectangle on foil.

4. 4

   Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth.

5. 5

   Pour onto foil; spread to cover rectangle.

6. 6

   Chill until just set but not hard, about 8 minutes.

7. 7

   Cut chocolate rectangle lengthwise into three 3-inch-wide strips.

8. 8

   Cut strips crosswise into six 2 1/2-inch-long pieces.

9. 9

   Chill 1 hour.

10. 10

    (Can be made 1 week ahead.

11. 11

    Cover; keep refrigerated.)

12. 12

    Using electric mixer, beat first 4 ingredients in medium bowl to blend.

13. 13

    Add 1/2 cup cream; beat until soft peaks form.

14. 14

    Add 1/2 cup cream; beat until thick and stiff.

15. 15

    Cover; chill at least 1 hour and up to 3 hours.

16. 16

    Place 1 chocolate piece on each of 6 plates.

17. 17

    Spread 3 tablespoons mascarpone over each.

18. 18

    Top with another chocolate piece; spread mascarpone over.

19. 19

    Top with third chocolate piece.

20. 20

    (Can be made 6 hours ahead.

21. 21

    Cover; chill.)

22. 22

    Dust with powdered sugar.

23. 23

    Spoon compote alongside.

* Per serving · 4 servings · Values may vary.