Tiramisu chocolate cake
easy
50 mins
50 mins
Ingredients
- 50 g Flour
- 50 g Cornstarch
- 2 TABLESPOONS Cocoa powder
- 1 TEASPOON Baking Powder
- 2 Eggs (size M)
- 75 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- baking paper
- 500 g Mascarpone (Italian double cream cheese 70 % fat in dry matter)
- 3 Egg yolk (size M)
- 50 g Icing sugar
- 1 package Vanillin sugar
- 6 TABLESPOONS strong coffee
- 6 TABLESPOONS Mocha liqueur
- 200 g Whipped cream
- 1 TABLESPOON Sugar
- 1 TABLESPOON Cocoa powder
- 6 Cocktail cherries with stalk
Directions
- 1
Mix flour, starch, cocoa and baking powder. Separate the eggs. Add 1 tablespoon of cold water to the egg whites and beat until very stiff. Add sugar, vanillin sugar and salt to finish.
- 2
Add the egg yolks little by little and stir in. Sift the flour mixture onto the egg foam mixture and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge mixture and smooth it down.
- 3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Remove from the tin and let cool on a cake rack. For the cream, stir cream cheese until smooth, stir egg yolks, icing sugar and vanillin sugar until creamy.
- 4
Slowly beat into the cream cheese. Mix the coffee and mocha liqueur and soak the sponge cake base in it. Place the edge of the springform pan around the cake base again. Spread the cream cheese cream evenly on top.
- 5
Put in a cool place for about 2 hours. Whip the cream until stiff. Gradually add the sugar. Remove the cake from the edge of the springform pan. Dust the surface evenly with cocoa. Pour the cream into a piping bag with a star-shaped spout and decorate the cake with cream tuffs.
- 6
Dab the cocktail cherries dry and place a cocktail cherry on every second cream tuff. Dust the remaining cream tuffs with cocoa. Results in about 12 pieces.
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