Decadent Chocolate Tiramisu
Decadent Chocolate Tiramisu
Ingredients
For the Chocolate Cake Base
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3 1/2 ounces Lindt EXCELLENCE 70% Cocoa dark chocolate, broken into pieces
- 1/2 cup unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup strong brewed espresso or coffee
- 2 large eggs
For the Espresso & Almond Extract Soak
- 1 cup strong brewed espresso or coffee
- 1 teaspoon almond extract
For the Chocolate Mascarpone Cream
- 1 1/2 cups heavy cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 1/2 ounces Lindt EXCELLENCE 70% Cocoa dark chocolate, melted and cooled slightly
For Assembly and Garnish
- 12 ladyfingers
- 1 ounce Lindt EXCELLENCE 70% Cocoa dark chocolate, for shaving
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Set aside.
⏱️ 2 min
- 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min
- 5
Add the large eggs to the wet mixture, one at a time, whisking well after each addition until fully incorporated.
⏱️ 3 min
- 6
Gradually add the dry ingredient mixture to the wet ingredients, whisking until a smooth chocolate cake batter forms. Be careful not to overmix.
⏱️ 3 min
- 7
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.
⏱️ 30 min•🌡️ 350
- 8
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.
⏱️ 2 min
- 9
Prepare the chocolate mascarpone cream. In a large bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
⏱️ 5 min
- 10
In a separate medium bowl, combine the softened mascarpone cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
⏱️ 3 min
- 11
Gently fold the cooled melted Lindt EXCELLENCE 70% Cocoa dark chocolate into the mascarpone mixture until just combined.
⏱️ 2 min
- 12
Carefully fold the whipped cream into the chocolate mascarpone mixture until light and airy. Do not overmix.
⏱️ 3 min
- 13
Once the chocolate cake base is completely cool, brush it generously with half of the espresso and almond extract soak.
⏱️ 2 min
- 14
Spread half of the chocolate mascarpone cream evenly over the soaked cake base.
⏱️ 2 min
- 15
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.
⏱️ 5 min
- 16
Spread the remaining chocolate mascarpone cream over the ladyfingers, ensuring they are completely covered.
⏱️ 2 min
- 17
Garnish the tiramisu by grating the 1 ounce of Lindt EXCELLENCE 70% Cocoa dark chocolate over the top.
⏱️ 2 min
- 18
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.
⏱️ 240 min
Kitchen Tools
Nutrition Facts (per serving)
Decadent Chocolate Tiramisu
Ingredients
For the Chocolate Cake Base
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 3 1/2 ounces Lindt EXCELLENCE 70% Cocoa dark chocolate, broken into pieces
- 1/2 cup unsalted butter
- 1/4 cup vegetable oil
- 1/2 cup strong brewed espresso or coffee
- 2 large eggs
For the Espresso & Almond Extract Soak
- 1 cup strong brewed espresso or coffee
- 1 teaspoon almond extract
For the Chocolate Mascarpone Cream
- 1 1/2 cups heavy cream
- 8 ounces mascarpone cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 1/2 ounces Lindt EXCELLENCE 70% Cocoa dark chocolate, melted and cooled slightly
For Assembly and Garnish
- 12 ladyfingers
- 1 ounce Lindt EXCELLENCE 70% Cocoa dark chocolate, for shaving
Instructions
- 1
Preheat oven to 350°F. Grease and flour a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Set aside.
⏱️ 2 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 3 min - 5
Add the large eggs to the wet mixture, one at a time, whisking well after each addition until fully incorporated.
⏱️ 3 min - 6
Gradually add the dry ingredient mixture to the wet ingredients, whisking until a smooth chocolate cake batter forms. Be careful not to overmix.
⏱️ 3 min - 7
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.
⏱️ 30 min•🌡️ 350 - 8
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.
⏱️ 2 min - 9
Prepare the chocolate mascarpone cream. In a large bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
⏱️ 5 min - 10
In a separate medium bowl, combine the softened mascarpone cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
⏱️ 3 min - 11
Gently fold the cooled melted Lindt EXCELLENCE 70% Cocoa dark chocolate into the mascarpone mixture until just combined.
⏱️ 2 min - 12
Carefully fold the whipped cream into the chocolate mascarpone mixture until light and airy. Do not overmix.
⏱️ 3 min - 13
Once the chocolate cake base is completely cool, brush it generously with half of the espresso and almond extract soak.
⏱️ 2 min - 14
Spread half of the chocolate mascarpone cream evenly over the soaked cake base.
⏱️ 2 min - 15
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.
⏱️ 5 min - 16
Spread the remaining chocolate mascarpone cream over the ladyfingers, ensuring they are completely covered.
⏱️ 2 min - 17
Garnish the tiramisu by grating the 1 ounce of Lindt EXCELLENCE 70% Cocoa dark chocolate over the top.
⏱️ 2 min - 18
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.
⏱️ 240 min