A cake-like take on a traditional much-loved Italian pud.
Ingredients
- 25g butter, melted, plus extra
- 4 medium eggs
- 165g caster sugar
- 100g plain flour
- 15g cornflour
- 200g plain chocolate
- 150ml very strong black coffee
- 100ml Tia Maria or Kahlúa liqueur
- 300ml double cream
- 1/2 tsp vanilla essence
- 3 x 250g cartons mascarpone, at room temperature
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 22cm springform cake tin. Fit the Whisk. Place the eggs and 115g of the sugar in the Kenwood Bowl and whisk until pale, thick and creamy.
- 2. Sieve the flour and cornflour together, then fold half into the mix. Fold in half of the butter, then repeat with the remaining flour and butter.
- 3. Pour into the tin and bake for 20–25 minutes, until golden. Cool.
- 4. Fit the Roto Food Cutter and grate the chocolate. Mix the coffee and liqueur together. Cut the cake into 3 layers. Line the base and sides of the cake tin with cling film. Using the Whisk, whip the cream, vanilla and remaining sugar to soft peaks, then fold into the mascarpone.
- 5. Place 1 sponge layer in the base. Sprinkle over a third of the coffee mix, then spread with a third of the mascarpone mix. Sprinkle over a third of the chocolate. Repeat twice. Chill for 2 hours before serving.
Chef's tip
This recipe is made using the Kenwood Chef and its Whisk and Roto Food Cutter.