Chocolate Tart Cake (Tiramisu-Style) by @cedriklorenzen

≈ 1h33

11 servings

🍬

120 g

Icing sugar

🥚

20 count + 4

Egg yolks

🧈

160 g

Butter

🍫

35 g

Unsweetened cacao powder

🌾

270 g

Flour

🧂

4.5 g

Salt

🧀

500 g

Mascarpone

🥛

1.4 l

Heavy cream

🍮

5 count

Gelatin sheets

🍬

390 g

Sugar

🌱

2

Vanilla seeds

🍦

4 tsp

Vanilla essence

☕

52 ml

Espresso

🍷

52 ml

Coffee liqueur

🍷

52 ml

Nut liqueur

🍬

38 g

Caster sugar

🌱

0.5

Vanilla bean seeds

🍫

75 g

Cocoa powder

🥚

5

Egg whites

🍫

200 g

Dark chocolate

🍫

300 g

Milk chocolate

🧂

Sea salt

🍖

2 sheets

Gelatine leaves

🍫

120 ml

Chocolate sauce

🍫

11 count

Tempered chocolate disks

🍨

22 scoops

Ice cream

  1. Combine
    • all-purpose flour
    • cocoa powder
    • salt

    Combine the flour, 35 g cocoa powder, 2 g salt, and cold cubed butter until the mixture resembles fine cornmeal.

  2. Cream
    • icing sugar
    • egg yolk
    • Heavy cream

    Cream the icing sugar with the egg yolks until smooth. Mix in the flour mixture to form a smooth dough.

  3. Refrigerate

    Cover the pastry dough and refrigerate it for 30 minutes. Roll it out and line the 28 cm tart ring.

  4. Bake

    Bake the tart shell at 180°C / 356°F until set and crisp, about 18 minutes. Cool completely.

  5. Whisk
    • egg yolk
    • granulated sugar
    • mascarpone

    Whisk 4 egg yolks with 100 g granulated sugar until pale. Whisk in the mascarpone, vanilla bean seeds, and vanilla extract.

  6. Warm
    • heavy cream
    • gelatin sheet
    • Mascarpone

    Warm 50 ml heavy cream and dissolve 3 bloomed gelatin sheets in it. Fold the gelatin cream into the mascarpone mixture.

  7. Refrigerate
    • Heavy cream

    Refrigerate the mascarpone cream until set, at least 60 minutes. Keep it chilled until assembly.

  8. Stir
    • espresso
    • nut liqueur
    • Salt

    Stir together espresso, coffee liqueur, nut liqueur, 38 g granulated sugar, a pinch of salt, and vanilla bean seeds. Refrigerate the coffee syrup.

  9. Whisk
    • egg yolk
    • egg white
    • granulated sugar

    Whisk 4 egg yolks with 75 g granulated sugar until thick. Whip 5 egg whites with 40 g granulated sugar to medium peaks.

  10. Fold
    • cocoa powder
    • salt

    Fold the cocoa powder and 1 g salt into the egg mixtures. Spread the batter on a lined baking sheet.

  11. Bake

    Bake the sponge cake at 180°C / 356°F until springy, about 12 minutes. Cool completely before cutting.

  12. Melt
    • dark chocolate
    • milk chocolate
    • heavy cream

    Melt the dark chocolate and milk chocolate together. Heat 500 ml heavy cream until steaming.

  13. Add
    • gelatin sheet
    • Heavy cream
    • Dark chocolate

    Add 2 bloomed gelatin sheets to the hot cream. Pour the cream over the melted chocolate and blend until smooth.

  14. Stir
    • sea salt

    Stir the sea salt into the ganache. Let the ganache cool until thickened but still pourable.

  15. Place
    • espresso
    • nut liqueur

    Place a cut sponge cake layer inside the cooled tart shell. Brush or soak it evenly with the coffee syrup.

  16. Spread
    • mascarpone
    • Heavy cream

    Spread the chilled mascarpone cream over the soaked sponge. Refrigerate the tart until the layer is firm.

  17. Pour
    • dark chocolate
    • milk chocolate
    • heavy cream

    Pour the cooled ganache over the mascarpone layer. Refrigerate until fully set, at least 120 minutes.

  18. Slice
    • chocolate sauce
    • vanilla ice cream

    Slice the chilled tart into 10 to 12 portions. Serve with chocolate sauce, tempered chocolate disks, and optional vanilla ice cream.

  19. Serve
    • Dark chocolate

    Serve with chocolate sauce, tempered chocolate disks, and ice cream.

Chocolate Tart Cake (Tiramisu-Style) by @cedriklorenzen

≈ 1h33

11 servings

🍬

120 g

Icing sugar

🥚

20 count + 4

Egg yolks

🧈

160 g

Butter

🍫

35 g

Unsweetened cacao powder

🌾

270 g

Flour

🧂

4.5 g

Salt

🧀

500 g

Mascarpone

🥛

1.4 l

Heavy cream

🍮

5 count

Gelatin sheets

🍬

390 g

Sugar

🌱

2

Vanilla seeds

🍦

4 tsp

Vanilla essence

☕

52 ml

Espresso

🍷

52 ml

Coffee liqueur

🍷

52 ml

Nut liqueur

🍬

38 g

Caster sugar

🌱

0.5

Vanilla bean seeds

🍫

75 g

Cocoa powder

🥚

5

Egg whites

🍫

200 g

Dark chocolate

🍫

300 g

Milk chocolate

🧂

Sea salt

🍖

2 sheets

Gelatine leaves

🍫

120 ml

Chocolate sauce

🍫

11 count

Tempered chocolate disks

🍨

22 scoops

Ice cream

Preparation Steps

  1. Step 1/19

    Combine the flour, 35 g cocoa powder, 2 g salt, and cold cubed butter until the mixture resembles fine cornmeal.

    🌾all-purpose flour
    🍫cocoa powder
    🧂salt
    🧈unsalted butter
    🥣mixing bowl
    🥄rubber spatula

  2. Step 2/19

    Cream the icing sugar with the egg yolks until smooth. Mix in the flour mixture to form a smooth dough.

    🍬icing sugar
    🥚egg yolk
    🥣mixing bowl

  3. Step 3/19

    Cover the pastry dough and refrigerate it for 30 minutes. Roll it out and line the 28 cm tart ring.

    🥖rolling pin
    28 cm tart ring
    📜parchment paper

  4. Step 4/19

    Bake the tart shell at 180°C / 356°F until set and crisp, about 18 minutes. Cool completely.

    🍳baking sheet
    28 cm tart ring

  5. Step 5/19

    Whisk 4 egg yolks with 100 g granulated sugar until pale. Whisk in the mascarpone, vanilla bean seeds, and vanilla extract.

    🥚egg yolk
    🍬granulated sugar
    🧀mascarpone
    🍦vanilla bean
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  6. Step 6/19

    Warm 50 ml heavy cream and dissolve 3 bloomed gelatin sheets in it. Fold the gelatin cream into the mascarpone mixture.

    🥛heavy cream
    🍮gelatin sheet
    🍲small saucepan
    🥄rubber spatula

  7. Step 7/19

    Refrigerate the mascarpone cream until set, at least 60 minutes. Keep it chilled until assembly.

    🥣mixing bowl

  8. Step 8/19

    Stir together espresso, coffee liqueur, nut liqueur, 38 g granulated sugar, a pinch of salt, and vanilla bean seeds. Refrigerate the coffee syrup.

    ☕espresso
    🍷coffee liqueur
    🍷nut liqueur
    🍬granulated sugar
    🧂salt
    🍦vanilla bean
    🥣mixing bowl
    🥄whisk

  9. Step 9/19

    Whisk 4 egg yolks with 75 g granulated sugar until thick. Whip 5 egg whites with 40 g granulated sugar to medium peaks.

    🥚egg yolk
    🥚egg white
    🍬granulated sugar
    🥣mixing bowl
    🥄whisk

  10. Step 10/19

    Fold the cocoa powder and 1 g salt into the egg mixtures. Spread the batter on a lined baking sheet.

    🍫cocoa powder
    🧂salt
    🥄rubber spatula
    🍳baking sheet
    📜parchment paper

  11. Step 11/19

    Bake the sponge cake at 180°C / 356°F until springy, about 12 minutes. Cool completely before cutting.

    🍳baking sheet

  12. Step 12/19

    Melt the dark chocolate and milk chocolate together. Heat 500 ml heavy cream until steaming.

    🍫dark chocolate
    🍫milk chocolate
    🥛heavy cream
    🥣mixing bowl
    🍲small saucepan

  13. Step 13/19

    Add 2 bloomed gelatin sheets to the hot cream. Pour the cream over the melted chocolate and blend until smooth.

    🍮gelatin sheet
    🥣mixing bowl
    🍲small saucepan

  14. Step 14/19

    Stir the sea salt into the ganache. Let the ganache cool until thickened but still pourable.

    🧂sea salt
    🥄rubber spatula
    🥣mixing bowl

  15. Step 15/19

    Place a cut sponge cake layer inside the cooled tart shell. Brush or soak it evenly with the coffee syrup.

    ☕espresso
    🍷coffee liqueur
    🍷nut liqueur
    28 cm tart ring
    🥄offset spatula

  16. Step 16/19

    Spread the chilled mascarpone cream over the soaked sponge. Refrigerate the tart until the layer is firm.

    🧀mascarpone
    🥄offset spatula
    28 cm tart ring

  17. Step 17/19

    Pour the cooled ganache over the mascarpone layer. Refrigerate until fully set, at least 120 minutes.

    🍫dark chocolate
    🍫milk chocolate
    🥛heavy cream
    🥄offset spatula
    28 cm tart ring

  18. Step 18/19

    Slice the chilled tart into 10 to 12 portions. Serve with chocolate sauce, tempered chocolate disks, and optional vanilla ice cream.

    🍫chocolate sauce
    🍫tempered chocolate disk
    🍨vanilla ice cream
    🥄offset spatula

  19. Step 19/19

    Serve with chocolate sauce, tempered chocolate disks, and ice cream.

Composition

Ingredients

Types

Sweeteners, Eggs, Seasonings, Dairy, Gelling agents, Beverages, Alcohol, Baking, Chocolate, Dessert sauces

Ingredients

Icing sugar, Egg yolks, Butter, Unsweetened cacao powder, Flour, Salt, Mascarpone, Heavy cream, Gelatin sheets, Sugar, Vanilla seeds, Vanilla essence, Espresso, Coffee liqueur, Nut liqueur, Caster sugar, Vanilla bean seeds, Cocoa powder, Egg whites, Dark chocolate, Milk chocolate, Sea salt, Gelatine leaves, Chocolate sauce, Tempered chocolate disks, Ice cream

Notes

Icing sugar (for the tart casing), Egg yolks (for the tart casing, for the mascarpone cream, for the sponge cake), Butter (cold and cubed, for the tart casing), Unsweetened cacao powder (for the tart casing), Flour (for the tart casing), Salt (for the tart casing, for the coffee syrup), Mascarpone (for the mascarpone cream), Heavy cream (for the mascarpone cream, for the ganache filling), Gelatin sheets (bloomed, for the mascarpone cream), Sugar (for the mascarpone cream), Vanilla seeds (2 vanilla pods, for the mascarpone cream), Vanilla essence (for the mascarpone cream), Espresso (for the coffee syrup), Coffee liqueur (for the coffee syrup), Nut liqueur (for the coffee syrup), Caster sugar (for the coffee syrup), Vanilla bean seeds (half a pod, for the coffee syrup), Cocoa powder (for the sponge cake), Dark chocolate (Lindt 70%, for the ganache filling), Milk chocolate (Lindt, for the ganache filling), Gelatine leaves (bloomed, for the ganache filling), Chocolate sauce (for serving, amount not given), Tempered chocolate disks (for decoration, amount not given), Ice cream (vanilla or coffee, optional serving suggestion, not shown)

Allergens

Eggs, Milk, Tree nuts

Dietetics

Dietary regimen

to inform

Calories

690 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 58g, Fat: 45g, Saturated fat: 27g, Sugar: 43g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 190mg, Iron: 3.2mg, Potassium: 310mg, Sodium: 190mg

Vitamins

Vitamin A: 370µg, Vitamin D: 1.4µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

1 hour 15 minutes

Cooking

18 minutes

Overall

1 hour 33 minutes

Difficulty

Level

Expert (4/4)

Steps

19 steps

Equipments

Utensils

28 cm tart ring, mixing bowl, whisk, rubber spatula, rolling pin, parchment paper, baking sheet, offset spatula, small saucepan, fine-mesh sieve, measuring scale

Appliances

Refrigerator, Oven, Stand mixer, Blender

Type

Type

Type Of Dish

Dessert

Occasions

Dinner party, Celebration, Weekend baking, Holiday

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Italian, European

Geographic

to inform

Various

Aspect

Texture

Crunchy, Creamy, Silky, Soft, Moist

Flavors

Chocolatey, Coffee, Vanilla, Sweet, Bitter, Rich, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Serve briefly at room temperature only; return dairy-based tart to refrigeration promptly.), fridge : 3 days (Store covered in an airtight cake container at 4°C / 39°F. Add ice cream only when serving.), freezer : 30 days (Freeze individual slices tightly wrapped without ice cream or chocolate sauce. Thaw overnight in the refrigerator.)