Chocolate tiramisu torte
A hassle-free, make-ahead alternative pudding for your Christmas feast
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 1 hour
- Heat the oven to 180C/fan 160C/gas 4. Butter and base line 2 20cm-cake tins. Put all the cake ingredients in a food processor and blend until smooth. Divide between the tins and cook for 25-30 minutes or until the sponge is springy.
- Cool completely then cut each cake in half horizontally. To make the filling, mix the coffee with 2 tbsp of the tia maria and sprinkle over the cut sides of each cake. Beat the mascarpone until it softens then stir in the cream, bit by bit. Add the liqueurs then whisk until softly whipped.
- Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top with a layer of cream and finely grated dark chocolate. Chill for an hour before serving to make the cake easier to cut.
Per serving
784 kcalories, protein 7.6g, carbohydrate 50.7g, fat 61.1 g, saturated fat 35.2g, fibre 1g, salt 0.6 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8563/
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Ingredients
- 300g unsalted butter , at room temperature
- 270g self-raising flour
- 1½ tsp baking powder
- 300g golden caster sugar
- 6 eggs
- 4 tbsp cocoa
- 2 tbsp instant coffee , dissolved in 1 tbsp boiling water
FILLING
- 100ml espresso or strong instant coffee , cooled
- 4 tbsp Tia Maria
- 250ml tub mascarpone
- 568ml pot double cream
- 1 tbsp Amaretto
- 50g dark chocolate
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 1 hour
Ingredients
- 300g unsalted butter , at room temperature
- 270g self-raising flour
- 1½ tsp baking powder
- 300g golden caster sugar
- 6 eggs
- 4 tbsp cocoa
- 2 tbsp instant coffee , dissolved in 1 tbsp boiling water
FILLING
- 100ml espresso or strong instant coffee , cooled
- 4 tbsp Tia Maria
- 250ml tub mascarpone
- 568ml pot double cream
- 1 tbsp Amaretto
- 50g dark chocolate
Per serving
784 kcalories, protein 7.6g, carbohydrate 50.7g, fat 61.1 g, saturated fat 35.2g, fibre 1g, salt 0.6 g
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05 December 2008
Sally Ardagh commented on this recipe
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02 March 2009
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02 August 2009
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17 October 2011
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