DARK CHOCOLATE TIRAMISU RECIPES

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a large shallow tray (approximately 25cm by 40cm).
  2. In a large bowl, use an electric hand whisk to whiz the sugar and eggs together for about 4 to 5 minutes, or until light and fluffy. Meanwhile, melt the butter in a small pan on a medium heat, then fold it through the sugar and egg mixture with a spatula. Sieve the flour and cocoa powder into the bowl and carefully fold the mixture together in a figure of eight motion. Once combined, spread the cake mixture across your prepared tray so it’s about 1cm thick. Cook for 10 minutes, or until firm and springy to the touch. Leave to cool.
  3. Meanwhile, smash the white chocolate and add it to a glass bowl with milk. Sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave to melt, stirring occasionally, until smooth. Leave to cool a little.
  4. Carefully mix the mascarpone with the caster sugar, egg yolk and vin santo. Once combined, fold through the melted white chocolate. The sponge should be fairly cool by now, so tear it into chunks and use it to cover the base of a 20cm by 30cm serving dish in a double layer (don’t worry if it breaks up). Sprinkle over the Tia Maria and drizzle with the espresso and leave those to soak in for a couple of minutes.
  5. Spoon the mascarpone mixture over the top, spreading it out in a fairly even layer. Dust the whole thing with a little cocoa powder, then scatter with some shavings of dark chocolate, if you like. Pop in the fridge until you’re ready to eat.

Steps:

• Prepare cake: Preheat oven to 375 degrees F. Grease a 15x10-inch baking pan. Line bottom with parchment paper; grease and lightly flour parchment. In a small bowl stir together the flour, cocoa powder, grated dark chocolate, baking soda and salt. Set aside.
• In a large bowl beat eggs and espresso powder with a mixer on high for 5 minutes. Gradually add 3/4 cup of the sugar, beating 5 minutes more or until thick. Fold in flour mixture. Spread batter into prepared pan.
• Bake 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with additional cocoa powder. Carefully peel off parchment. Starting from a short side, roll towel and cake into a spiral. Cool on a wire rack 1 hour.
• Prepare syrup: In a small saucepan combine 1/4 cup sugar and the water. Bring to boiling over medium heat, stirring to dissolve sugar. Remove from heat. Stir in coffee liqueur; set aside to cool.
• Prepare filling: In a medium bowl beat cream cheese spread with a mixer on medium until smooth. Gradually beat in milk. Beat in cocoa powder and coffee liqueur. Fold in dessert topping, thawed. Either use immediately or cover and chill up to 24 hours.
• Unroll cake; remove towel. Brush cake with syrup. Spread with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill 2 to 24 hours. If desired, drizzle with melted chocolate.