6 servings. INGREDIENTS: Chocolate Cake Melt 2.3oz (65g) LINDT Bittersweet Dark Chocolate, chopped ¾ cup (60g) butter, softened to room temperature ¼ cup (20g) powdered sugar Pinch of salt. 3 eggs, separated (90g) sugar (65g) flour, sifted The Cake is done when a toothpick inserted in the centre of the cake comes out clean. Coffee to soak the cake 1 cup (125ml) strong coffee 2 tablespoons (30 ml) Marsala, Kahlua or rum Cream 3 Eggs, separated 1/3 cup (65g) Sugar 8oz (226g) Mascarpone 1 cup (125ml) Heavy cream 1 tablespoon (15ml) Marsala, Kahlua or rum METHOD: Chocolate cake
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Only use the freshest eggs when making this recipe. Tiramisu is traditionally made with lady fingers or a plain cake. The chocolate cake and chocolate shavings in this recipe add to its decadence.

Preheat oven to 350°F / 180°C. Melt chocolate over a water bath or in the microwave and set aside. Cream butter, powdered sugar and salt. Add the egg yolks one at a time to the butter mixture. Add the melted chocolate. Whip the egg whites, gradually adding the sugar and beating until stiff. Carefully fold ⅓ of the egg whites into the chocolate mixture. Fold in the remaining egg whites and sifted flour. Pour batter into one greased and lined spring form (9-inch / 23cm) and bake approx. 40 minutes at 350°F/180°C. Baking time will decrease if using two cake pans (8-inch / 20cm). Check at 30 minutes. Cakes are done when a toothpick inserted in the centre of the cake comes out clean.


Whip the egg yolks and sugar until fluffy. Add the Mascarpone and the desired alcohol. Beat until smooth. Whip the heavy cream and fold into the Mascarpone mixture.

ASSEMBLY: For one pan (8 inch or 23 cm square): Cut the cake in half horizontally and soak with ½ of the coffee mixture. Spread half of the Mascarpone mixture evenly across the cake. Repeat with 2nd half of cake and remaining Mascarpone mixture. Cover and refrigerate 6 hours or over night. For 6 individual glasses: Cut the cake into cubes and follow above method. Depending on the size of the glass you may do three layers rather than two. TO SERVE: Cover the top of the Tiramisù with chopped or shaved dark chocolate. Sprinkle with cocoa powder. To serve the large Tiramisù, cut into portions and remove with a turner (spatula)
From LIndT’s Maîtres Chocolatiers Ann Czaja & Hans Geller.

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