Chocolate Tiramisu

This tiramisu is made with thin layers of chocolate cake and the traditional mascarpone-cream filling and sprinkled with grated chocolate!! Serves 6.

Cake batter:
190ml flour
190ml sugar
2,5ml salt
120g butter
80ml cocoa powder, sifted
120ml hot water
2 egg yolks
50ml buttermilk
2,5ml baking powder
2,5ml vanilla

Preheat your oven to 180℃ and line a 27cm x 37cm baking tray with baking paper.
Select 6 glasses or straight-sided bowls in which you are going to assemble and serve the tiramisu. Set aside.
Add the flour, sugar and salt to a mixing bowl. Set aside.
Add the butter, cocoa powder and hot water to a small saucepan set over medium-high heat.
Stir the mixture until the butter melts.
Bring to a boil, remove from the heat and pour over the dry ingredients.
Stir to combine.
Add the egg yolks, buttermilk, baking powder and vanilla and mix together.
Pour the batter into the prepared baking tin and bake for 15 minutes.
Cool completely.
Remove the cake and cut 12 rounds using one of the serving glasses as a guide.
Set aside until needed.

250g mascarpone, room temperature
125ml cream
15ml espresso coffee powder
7,5ml vanilla
25ml caster sugar

Add the mascarpone and cream to the bowl of a stand mixer fitted with the whisk attachment.
Add the espresso powder, vanilla and sugar and beat on medium-high speed until very thick – be mindful not to over whip!

80g coffee flavoured, dark chocolate, grated

Layer a spoonful of mascarpone-mixture, grated chocolate, a cake disc and repeat until you have used 2 cake discs and have three layers of mascarpone.
Sprinkle with grated chocolate to finish off the tiramisu.
Refrigerate for 2 hours.
Either sprinkle with more chocolate or sift over some cocoa powder before serving.

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