Choco-Tiramisu Cake by @hervecuisine

25 min

8 servings

🌾

130 g

Flour

🍬

130 g

Sugar

🥚

5

Eggs

🍬

Vanilla sugar

🍫

200 g

Dark chocolate

🥛

650 ml

Heavy cream

🧀

100 g

Mascarpone

🍬

30 g

Icing sugar

🍦

0.5 tsp

Vanilla powder

☕

Coffee

🍫

Cocoa powder

  1. Chop
    • Dark chocolate
    • Heavy cream

    Chop the dark chocolate and heat half of the cream, then pour it over the chocolate.

  2. Refrigerate
    • Heavy cream

    Add the second half of the cream and refrigerate the ganache to make later.

  3. Whisk
    • Eggs
    • Sugar

    Whisk the whole eggs with the sugar and a little vanilla sugar until the mixture triples in volume.

  4. Sift
    • Flour
    • Eggs
    • Heavy cream

    Sift the flour over the egg mixture and fold it in gently.

  5. Bake

    Bake the sponge batter in an 18-20 cm cake tin for 25 to 30 minutes at 180 degrees.

  6. Whip
    • Dark chocolate
    • Heavy cream

    Once the chocolate ganache is well chilled, whip it for about 5 minutes to obtain a chocolatey, chantilly-like texture.

  7. Whip
    • Mascarpone
    • Heavy cream
    • Icing sugar

    Prepare the mascarpone whipped cream by whipping together the mascarpone, cream, vanilla and sugar until thick.

  8. Cut

    Cut the cooled sponge in half.

  9. Soak
    • Coffee

    Soak the sponge with cold coffee.

  10. Top
    • Mascarpone
    • Heavy cream
    • Icing sugar

    Top the sponge with the mascarpone whipped cream, leaving a border undecorated around the edge.

  11. Pipe
    • Dark chocolate
    • Heavy cream

    Pipe the whipped chocolate ganache on top using a piping bag.

  12. Dust
    • Cocoa powder

    Dust the cake with unsweetened cocoa powder and decorate with a few cacao pods.

Choco-Tiramisu Cake by @hervecuisine

25 min

8 servings

🌾

130 g

Flour

🍬

130 g

Sugar

🥚

5

Eggs

🍬

Vanilla sugar

🍫

200 g

Dark chocolate

🥛

650 ml

Heavy cream

🧀

100 g

Mascarpone

🍬

30 g

Icing sugar

🍦

0.5 tsp

Vanilla powder

☕

Coffee

🍫

Cocoa powder

Preparation Steps

  1. Step 1/12

    Chop the dark chocolate and heat half of the cream, then pour it over the chocolate.

    🍫Dark chocolate
    🥛Heavy cream
    🔪Knife
    🥣Mixing bowl

  2. Step 2/12

    Add the second half of the cream and refrigerate the ganache to make later.

    🥛Heavy cream
    🥣Mixing bowl

  3. Step 3/12

    Whisk the whole eggs with the sugar and a little vanilla sugar until the mixture triples in volume.

    🥚Eggs
    🍬Sugar
    🍬Vanilla sugar
    🥄Whisk
    🥣Mixing bowl

  4. Step 4/12

    Sift the flour over the egg mixture and fold it in gently.

    🌾Flour
    🧺Sieve
    🥄Spatula
    🥣Mixing bowl

  5. Step 5/12

    Bake the sponge batter in an 18-20 cm cake tin for 25 to 30 minutes at 180 degrees.

    🍰Cake tin

  6. Step 6/12

    Once the chocolate ganache is well chilled, whip it for about 5 minutes to obtain a chocolatey, chantilly-like texture.

    🍫Dark chocolate
    🥛Heavy cream
    🥣Mixing bowl

  7. Step 7/12

    Prepare the mascarpone whipped cream by whipping together the mascarpone, cream, vanilla and sugar until thick.

    🧀Mascarpone
    🥛Heavy cream
    🍬Icing sugar
    🍦Vanilla powder
    🥣Mixing bowl

  8. Step 8/12

    Cut the cooled sponge in half.

    🔪Knife

  9. Step 9/12

    Soak the sponge with cold coffee.

    ☕Coffee

  10. Step 10/12

    Top the sponge with the mascarpone whipped cream, leaving a border undecorated around the edge.

    🧀Mascarpone
    🥛Heavy cream
    🍬Icing sugar
    🍦Vanilla powder
    🥄Spatula

  11. Step 11/12

    Pipe the whipped chocolate ganache on top using a piping bag.

    🍫Dark chocolate
    🥛Heavy cream
    🫙Piping bag

  12. Step 12/12

    Dust the cake with unsweetened cocoa powder and decorate with a few cacao pods.

    🍫Cocoa powder
    🧺Sieve

Composition

Ingredients

Types

Grains, Sweetener, Eggs, Spices, Chocolate, Dairy, Beverages

Ingredients

Flour, Sugar, Eggs, Vanilla sugar, Dark chocolate, Heavy cream, Mascarpone, Icing sugar, Vanilla powder, Coffee, Cocoa powder

Notes

Flour (for the sponge), Sugar (for the sponge), Eggs (whole eggs, for the sponge), Vanilla sugar (a little, whisked with the eggs and sugar), Dark chocolate (58% dessert chocolate, for the whipped ganache), Heavy cream (whole liquid cream, for the whipped ganache, added in two parts), Mascarpone (for the whipped cream), Icing sugar (for the mascarpone whipped cream), Vanilla powder (for the mascarpone whipped cream), Coffee (cold, to soak the sponge), Cocoa powder (unsweetened, dusted on top)

Allergens

Gluten, Eggs, Milk, Soy

Dietetics

Dietary regimen

Pescatarian, Low-Sodium, Nut-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 28g, Fat: 31g, Fiber: 2g, Sugars: 20g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1.8mg, Magnesium: 35mg, Potassium: 220mg, Sodium: 60mg

Vitamins

Vitamin A: 320µg, Vitamin D: 0.8µg, Vitamin B2: 0.2mg, Vitamin B12: 0.5µg

Preparation

Time Information

Cooking

25 minutes

Overall

25 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Knife, Whisk, Mixing bowl, Sieve, Cake tin, Piping bag, Spatula

Appliances

Oven, Mixer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Christmas, Celebration, Dinner Party

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French, Italian

Geographic

France, Europe

Various

Aspect

Texture

Moist, Creamy, Fluffy, Soft

Flavors

Chocolatey, Coffee, Vanilla, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 2-3 days (covered or in an airtight container,keep chilled due to mascarpone and cream), freezer : 1 month (wrap tightly,best frozen without final cocoa dusting,thaw in fridge before serving)