Chocolate tiramisu cake
- January 2014
- Serves 16
- Hands-on time 45 min, oven time 20-25 min
This tiramisu cake, based on the classic Italian dessert, is a decadent hit of chocolate, coffee and almond.
For the classic version, click here.
- 38.6g (23.7g saturated)
- 51.6g (40.6g sugars)
To slice the sponges evenly, use a long serrated knife. Or try using nylon thread (available from craft shops). Use a knife to make an indentation around the circumference of the cake, then wrap the thread around, in the indentation, and cross the ends over. Gently pull the two ends together to cut through the cake.
For a different tip, follow this video:
Make the cake the day before and chill in the fridge overnight. The texture will be a little squidgier, but the flavours will intensify.
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