Chocolate tiramisu cake recipe

Name: Chocolate tiramisu cake recipe - Gratiela P.
Ingredients: Tiramisu original recipe For the base: 200 g milk chocolate 150 g flour 3 eggs 180 g margarine 100 g sugar 30 g cocoa powder 1 teaspoon baking powder 1 teaspoon almond extra

Dessert - Chocolate tiramisu cake recipe by Gratiela P. - Recipia

The chocolate tiramisu cake is made in a square pan measuring 20 cm on each side and consists of three layers of sponge soaked in coffee and Amaretto. The sponge is tender and flavorful, while the mascarpone and vanilla cream complements it without being too heavy. The recipe is not difficult, but the sponge must be allowed to cool completely before cutting, so it can be divided into three layers. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: until the sponge passes the toothpick test Servings: approximately 10-12 slices, depending on portion size Difficulty: medium Pan: square, 20 cm in size Recipe type: chocolate sponge cake, mascarpone cream, and coffee Amaretto syrup Ingredients For the chocolate sponge 200 g milk chocolate 150 g flour 3 eggs, separated into whites and yolks 180 g margarine 100 g sugar 30 g unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon almond extract For the syrup 150 ml coffee, brewed to taste 1 shot of Amaretto For the mascarpone cream 350 g mascarpone 3 egg yolks 3 tablespoons sugar Seeds from 1/2 vanilla pod Preparation method 1. Prepare the chocolate for the sponge Break the milk chocolate into pieces and melt it over a double boiler. Once melted, set it aside to cool. It should not be hot when added to the mixture. 2. Prepare the sponge base Place the margarine and sugar in a bowl and mix until you achieve a fluffy cream. Add the yolks one at a time, mixing after each addition to ensure they are well incorporated. Add the almond extract and the melted chocolate, then mix with a spatula. Stir just enough to achieve a uniform mixture. 3. Add the dry ingredients Incorporate the flour, cocoa powder, and baking powder. Mix until there are no remaining areas of flour or cocoa. 4. Incorporate the egg whites Separately, beat the egg whites until they form stiff peaks. Add them to the chocolate mixture in two stages. Use the spatula to fold gently from the bottom up, to retain as much volume as possible. 5. Bake the sponge Line the 20 cm pan with parchment paper and pour the mixture into it. Bake the sponge until it passes the toothpick test. Since the original recipe does not specify the oven temperature or exact baking time, checking with a toothpick remains the main reference. Remove the sponge and let it cool completely. It is important not to attempt to cut it while it is still warm, as it may break. 6. Cut and soak the sponge Once cooled, cut the sponge into three horizontal layers. Brew the coffee to taste and mix it with the shot of Amaretto. Soak each layer with the coffee and Amaretto mixture. Add the syrup gradually, so the sponge is moist but retains its shape. The amount of coffee is as specified in the ingredients list, and the flavor intensity may vary depending on the coffee used. 7. Prepare the cream Place the egg yolks, sugar, and seeds from the vanilla pod in a bowl. Mix until you obtain a light-colored cream and the sugar has dissolved. Add the mascarpone and blend until the cream is uniform. No additional ingredients are needed for this cream. 8. Assemble the cake Place the first soaked sponge layer on a serving plate, spread some of the mascarpone cream on top, then continue with the second layer and another layer of cream. Place the final sponge layer on top and use the remaining cream for decoration. The cake can be served immediately after assembly, but for easier slicing, it is best to let it set. The original recipe does not specify a cooling or resting time, so no exact interval is indicated. Why I make this recipe often I love the combination of chocolate sponge and simple mascarpone cream. The coffee and Amaretto give the sponge a distinctive tiramisu flavor, and the three layers make the cake easy to slice. It’s a great option when you want the taste of tiramisu but prefer a baked cake instead of one made with ladyfingers. Tips and variations Tips Allow the melted chocolate to cool before combining it with the margarine, sugar, and yolks. If it's too hot, it can change the texture of the mixture. The egg whites should be folded in with a spatula in two stages, using gentle bottom-up movements. Vigorous mixing can deflate the foam and affect the sponge's texture. The sponge must be completely cool before cutting it into three layers. For even layers, work carefully and do not press down on the sponge while cutting. The syrup should be added gradually. A properly soaked sponge remains moist but does not crumble when you lift the slices. Substitutions Margarine is the ingredient used in the original recipe and should not be replaced if you want to keep the recipe exactly as it is. The chocolate used is milk chocolate, and changing it may alter the taste and texture of the sponge. For the syrup, coffee and Amaretto are the elements that give the cake its specific flavor. It is not advisable to omit the coffee if you want to maintain the tiramisu character. The amount of Amaretto can be kept as per the recipe or reduced according to preference. Variations You can decorate the cake with the reserved cream spread simply over the surface. The recipe does not include other ingredients for decoration, so it’s better to keep the assembly simple. Another variation is to cut the sponge into thinner layers and distribute the cream as evenly as possible between them. It is important to keep three layers, as this is the structure of the recipe. Serving ideas Cut the cake into slices after the sponge and cream have set. It can be served as a dessert after a meal or with coffee. Because it contains coffee, Amaretto, chocolate, and mascarpone, small portions are sufficient for a balanced dessert. Frequently asked questions Can I use a different size pan? The recipe was made in a square pan measuring 20 cm. If you use a larger pan, the sponge will be thinner and harder to cut into three layers. A smaller pan may result in a taller sponge, which will need careful checking while baking. How do I know when the sponge is done? The sponge is ready when it passes the toothpick test. Insert a toothpick into the center of the sponge; if it comes out clean, the sponge can be removed from the oven. The recipe does not specify the temperature or baking time. Can I use sweetened coffee for the syrup? The coffee is brewed to taste, and the recipe does not specify whether it should be sweetened. You can use the coffee as you usually drink it, then mix it with Amaretto before soaking the sponge. What should I do if the sponge breaks when I cut it? Let it cool completely before cutting and work carefully. Even if one layer breaks, the cake can still be assembled in the pan, as the cream will help hold the layers together. It is important that all three levels are covered as evenly as possible with cream. Can it be made without Amaretto? Amaretto is part of the syrup in the recipe and contributes to the final flavor. If you prefer not to use it, you can stick to the coffee mentioned in the ingredients, but the taste of the cake will be different from the original version. Nutritional values The values below are estimates and may vary depending on the brand of chocolate, margarine, mascarpone, and the amount of coffee or Amaretto absorbed by the sponge. The calculation is indicative for one slice, assuming the cake is divided into 12 portions. Calories: approximately 440-480 kcal Protein: approximately 7-9 g Fat: approximately 28-32 g Carbohydrates: approximately 40-45 g Sugars: approximately 25-30 g Fiber: approximately 2-3 g The values are particularly influenced by the milk chocolate, margarine, sugar, flour, and mascarpone. They should not be considered exact nutritional values. Storage and reheating The cake should be stored in the refrigerator in a covered container, as it contains mascarpone cream and egg yolks. It should not be reheated. It can be served cold or after sitting at room temperature for a bit to make it easier to slice. To maintain a good shape when serving, keep the cake whole until it is time to portion it.

Chocolate tiramisu cake recipe

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