Chocolate tiramisu cake

Name: Chocolate tiramisu cake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 50 grams butter, plus extra for the tins; 4 larges eggs; 140 grams caster sugar; 1 teaspoon vanilla extract; 100 grams plain flour; 25 grams cocoa; 1 teaspoons baking powder; 1 Tbsp demerara sugar; 75 milliliters hot espresso or strong rich coffee; 4 larges egg yolks; 75 grams caster sugar; 125 milliliters marsala; 200 grams white chocolate, half chopped, half grated; 500 grams mascarpone; 200 grams dark chocolate, grated; 1 Tbsp cocoa

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.

Instructions

For the cakes, heat oven to 180C/ 160C fan/gas

Equipment you will use

Oven

Butter and line 2 x 20cm sandwich tins. Melt the butter and allow to cool slightly.

Ingredients you will need

Butter

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.

Ingredients you will need

Vanilla

Sugar

Egg

Equipment you will use

Whisk

Bowl

Sift the flour, cocoa, baking powder and a pinch of salt over the egg mixture, then gently fold together.

Ingredients you will need

Baking Powder

Cocoa Powder

All Purpose Flour

Salt

Egg

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.

Ingredients you will need

Butter

Equipment you will use

Wire Rack

Oven

Skewers

Bowl

Meanwhile, make the filling. Dissolve the sugar in the coffee and set aside.

Ingredients you will need

Coffee

Sugar

Put the egg yolks, sugar and Marsala into a heatproof bowl, then set over a large pan of simmering water.

Ingredients you will need

Egg Yolk

Marsala

Sugar

Water

Equipment you will use

Bowl

Frying Pan

Whisk for 5 mins until the mixture is thick and has trebled in volume make sure the mixture is really thick.

Equipment you will use

Whisk

Remove from the heat and take the bowl off the pan. Keep whisking until the mixture is cool.

Equipment you will use

Whisk

Bowl

Frying Pan

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.

Ingredients you will need

White Chocolate

Mascarpone

Egg

Equipment you will use

Microwave

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.

Ingredients you will need

Dark Chocolate

Flavoring Syrup

Mascarpone

Spread

Remove the tin and put the cake on a serving plate, then cover with the remaining mascarpone mixture.

Ingredients you will need

Mascarpone

Mix the remaining dark chocolate with the grated white chocolate and press carefully onto the sides of the cake. Dust the top with cocoa.

Ingredients you will need

White Chocolate

Dark Chocolate

Cocoa Powder

Equipment

Ingredients

Servings:

50grams

butter, plus extra for the tins 4larges

eggs 140grams

caster sugar 1teaspoon

vanilla extract 100grams

plain flour 25grams

cocoa 1teaspoons

baking powder 1Tbsp

demerara sugar 75milliliters

hot espresso or strong rich coffee 4larges

egg yolks 75grams

caster sugar 125milliliters

marsala 200grams

white chocolate, half chopped, half grated 500grams

mascarpone 200grams

dark chocolate, grated 1Tbsp

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.