Chocolate tiramisu cake
The recipe Chocolate tiramisu cake can be made in roughly 1 hour and 35 minutes. One portion of this dish contains approximately 12g of protein, 46g of fat, and a total of 695 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of cocoa, strong rich coffee, demerara sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a reasonably priced recipe for fans of Mediterranean food. If you like this recipe, take a look at these similar recipes: Fudgy Chocolate Tiramisu Cake, Classic Tiramisu And A Coffee-free Chocolate-orange Tiramisu, and Tiramisu Cake.
For the cakes, heat oven to 180C/ 160C fan/gas
Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly.
Put the eggs, sugar and vanilla into a bowl and whisk for about 8 mins or until the mixture is pale, thick and has trebled in volume.
Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together.
Pour the cooled butter around the edge of the bowl and fold in until fully incorporated. Divide the batter between the prepared tins and bake for 10-12 mins or until a skewer inserted into the middle of the cakes comes out clean. Allow to cool in the tins for a few mins, then transfer to a wire rack to cool completely.
Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside.
Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water.
Whisk for 5 mins until the mixture is thick and has trebled in volume make sure the mixture is really thick.
Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.
Melt the chopped white chocolate in the microwave on Low and allow to cool slightly. Meanwhile, beat the mascarpone until smooth, then fold into the egg mixture with the cooled white chocolate.
Slice the cakes in half horizontally.
Place one layer in the bottom of a 20cm springform tin.
Brush with the coffee syrup and spread with 3 tbsp of the mascarpone mixture. Scatter with 1 tbsp grated dark chocolate, then repeat until you end with the fourth layer of cake. Cover with cling film and chill for at least 2 hrs along with the remaining mascarpone mixture.
Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture.
Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "