Chocolate Tiramisu Cake Recipe

Name: Chocolate Tiramisu Cake
Prep time: 55 min
Cook time: 13 min
Total time: 68 min
Yield: 6
Cuisine: Korean
Ingredients: 3 Egg yolks; 15g Sugar; 3g Vanilla extract; 3 Egg whites; 60g Sugar; 90g Cake flour; 10g Cocoa powder; 2g Baking powder; 250g Mascarpone cheese; 40g Sugar; 5g Vanilla extract; 4g Gelatin; 200g Whipping cream; 50g Water + 5g Sugar + 2g Instant coffee powder; 100g Chocolate + 140g Whipping cream + 1g Gelatin

by Cooking Tree 2020-05-03

written by Cooking Tree Published: 2020-05-03Updated: 2022-05-15

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We made a unique chocolate tiramisu cake with a unique pattern ~
Chocolate biscuit sheet with plenty of coffee and cream filled with mascarpone cheese is filled with chocolate, and the thick chocolate layer seems to be a cake that satisfies both taste and flavor ~

I wanted to create a different shape, and I dig out the pattern by dividing it with a triangle only on the side.
If you cut the cross-section, the white and chocolate colors look luxurious and pretty ~
I think the sheet of coffee and cheese and chocolate tastes really good ~

Chocolate Tiramisu Cake
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Rating: 5.0/5
( 1 voted )

Serves: 6 Prep Time: 55 Minutes Cooking Time: 13 Minutes 13 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 Egg yolks
15g Sugar
3g Vanilla extract 
3 Egg whites
60g Sugar
90g Cake flour
10g Cocoa powder 
2g Baking powder

250g Mascarpone cheese
40g Sugar
5g Vanilla extract 
4g Gelatin 
200g Whipping cream

50g Water + 5g Sugar + 2g Instant coffee powder

100g Chocolate + 140g Whipping cream + 1g Gelatin

Instructions

Unscrew the egg yolk, add sugar and vanilla extract and mix.
Whip the egg white and, when a large bubble comes up, divide the sugar and whip it to make a meringue with horns and mix it with the yolk dough.
Sift the flour, cocoa powder, and baking powder, mix, put in a squeeze pan, pan the oven, sprinkle plenty of sugar powder, and bake and cool for 13 minutes in a preheated oven at 180 degrees.
Add sugar and vanilla extract to mascarpone cheese, mix gently, and add melted gelatin.
Whip the fresh cream gently and mix it in the cheese dough.
Cut the 15cm chilled biscuit sheet to the size of the mold, moisten the coffee syrup plenty, leave about a third of the cheesecake dough, flatten it, and harden it for 1 hour in the freezer.
Mix the remaining cheesecake dough with chocolate, fresh cream, and gelatin.
After digging out the inner wall of the cheesecake, pour the chocolate dough, roll up the sheet, moisten the coffee syrup, pour the remaining chocolate dough flat, and harden for about an hour in the freezer.