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Preheat oven to 350°F. Grease and flour a 9x13 inch baking dish.

In a medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Set aside.

In a small saucepan over low heat, melt the 3 1/2 ounces of Lindt EXCELLENCE 70% Cocoa dark chocolate with the unsalted butter, stirring until smooth. Remove from heat.
In a large mixing bowl, combine the melted chocolate mixture, vegetable oil, and 1/2 cup strong brewed espresso or coffee. Whisk until well combined.

Add the large eggs to the wet mixture, one at a time, whisking well after each addition until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, whisking until a smooth chocolate cake batter forms. Be careful not to overmix.

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake base cool completely in the pan.

While the cake cools, prepare the espresso and almond extract soak. In a small bowl, combine 1 cup strong brewed espresso or coffee and 1 teaspoon almond extract. Stir well and set aside.

Prepare the chocolate mascarpone cream. In a large bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.

In a separate medium bowl, combine the softened mascarpone cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.

Gently fold the cooled melted Lindt EXCELLENCE 70% Cocoa dark chocolate into the mascarpone mixture until just combined.

Carefully fold the whipped cream into the chocolate mascarpone mixture until light and airy. Do not overmix.

Once the chocolate cake base is completely cool, brush it generously with half of the espresso and almond extract soak.

Spread half of the chocolate mascarpone cream evenly over the soaked cake base.

Briefly dip each ladyfinger into the remaining espresso and almond extract soak (do not over-soak, they should not be soggy). Arrange the soaked ladyfingers in a single layer over the chocolate mascarpone cream.

Spread the remaining chocolate mascarpone cream over the ladyfingers, ensuring they are completely covered.

Garnish the tiramisu by grating the 1 ounce of Lindt EXCELLENCE 70% Cocoa dark chocolate over the top.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.


Preheat oven to 350°F. Grease and flour a 9x13 inch baking dish.

In a medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Set aside.

In a small saucepan over low heat, melt the 3 1/2 ounces of Lindt EXCELLENCE 70% Cocoa dark chocolate with the unsalted butter, stirring until smooth. Remove from heat.
In a large mixing bowl, combine the melted chocolate mixture, vegetable oil, and 1/2 cup strong brewed espresso or coffee. Whisk until well combined.

Add the large eggs to the wet mixture, one at a time, whisking well after each addition until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, whisking until a smooth chocolate cake batter forms. Be careful not to overmix.

Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake base cool completely in the pan.

While the cake cools, prepare the espresso and almond extract soak. In a small bowl, combine 1 cup strong brewed espresso or coffee and 1 teaspoon almond extract. Stir well and set aside.

Prepare the chocolate mascarpone cream. In a large bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.

In a separate medium bowl, combine the softened mascarpone cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.

Gently fold the cooled melted Lindt EXCELLENCE 70% Cocoa dark chocolate into the mascarpone mixture until just combined.

Carefully fold the whipped cream into the chocolate mascarpone mixture until light and airy. Do not overmix.

Once the chocolate cake base is completely cool, brush it generously with half of the espresso and almond extract soak.

Spread half of the chocolate mascarpone cream evenly over the soaked cake base.

Briefly dip each ladyfinger into the remaining espresso and almond extract soak (do not over-soak, they should not be soggy). Arrange the soaked ladyfingers in a single layer over the chocolate mascarpone cream.

Spread the remaining chocolate mascarpone cream over the ladyfingers, ensuring they are completely covered.

Garnish the tiramisu by grating the 1 ounce of Lindt EXCELLENCE 70% Cocoa dark chocolate over the top.

Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.
