Chocolate tiramisu cake with raspberries

AUTHOR
Bo Carpenter
DIFFICULTY
very easy
RATING
3.7 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 4 Eggs (size M)
  • 225 g Sugar
  • 1 pinch Salt
  • 60 g Flour
  • 2 TEASPOONS Baking Powder
  • 50 g Cocoa powder
  • 1 TABLESPOON Espresso powder (instant)
  • 100 g ground almonds
  • 3 sheets Gelatine
  • 250 g frozen raspberries
  • 500 g Mascarpone
  • 2 TABLESPOONS Lemon juice
  • 3 TABLESPOONS Almond liqueur
  • 600 g Whipped cream
  • 200 g Raspberry Jam
  • 100 g Dark chocolate
  • 7-10 Tbsp Raspberries
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Beat the eggs with 125 g sugar and salt with the whisk of the hand mixer for approx. 8 minutes until white and creamy. Sieve flour, baking powder and cocoa, mix with espresso powder and almonds. Fold the flour mixture into the egg mixture.

  2. 2

    Line the fat pan of the oven (36 x 40 cm) with baking paper. Add the mixture and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes.

  3. 3

    Sprinkle a tea towel with sugar. Fold the sponge cake plate over it. Remove the baking paper and let it cool down.

  4. 4

    Soak gelatine in cold water. Let frozen raspberries thaw slightly. Stir mascarpone with 100 g sugar and lemon juice until smooth. Squeeze the gelatine well, warm it up with liqueur. Stir a little mascarpone into the gelatine, then stir everything into the rest of the cream.

  5. 5

    Whip 500 g cream until stiff, fold into the mascarpone cream with the thawed raspberries.

  6. 6

    Cut the sponge cake into 3 equal rectangles. Spread about 1/3 of the cream on 1 rectangle. Stir the jam until smooth and spread about 1/3 in blobs. Cover with a second base. Cover with approx. 1/3 cream and approx. 1/3 jam in the same way, place the last cake layer on top and layer the remaining cream and jam on top.

  7. 7

    Chill for about 2 hours.

  8. 8

    Heat 100 g cream, chop chocolate, melt in the hot cream while stirring. Select the raspberries and possibly halve them. Cut the cake into pieces. Decorate with raspberries and chocolate icing.

Nutrition Facts

KCAL
460 kcal
CARBS
33 g
FATS
33 g
PROTEINS
8 g