Chocolate tiramisu torte

Chocolate tiramisu torte

  • serves 12
  • A little effort

This devilish combination of Tia Maria, mascarpone, amaretto and dark chocolate comes together to make our best ever tiramisu torte that's well worth the effort and makes a wonderful alternative pudding for Christmas day. Make the cakes up to a month ahead, wrap, freeze, and defrost on Christmas Eve. Assemble the cake on Christmas morning and chill until you need it.

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Ingredients

  • unsalted butter 300g, at room temperature
  • self-raising flour 270g
  • baking powder 1½ tsp
  • golden caster sugar 300g
  • eggs 6
  • cocoa 4 tbsp
  • instant coffee 2 tbsp, dissolved in 1 tbsp boiling water
  • espresso or strong instant coffee 100ml, cooled
  • Tia Maria 4 tbsp
  • mascarpone 250ml tub
  • double cream 568ml pot
  • amaretto 1 tbsp
  • dark chocolate 50g

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and base line 2 20cm-cake tins.

  • Step 2

    Put all the cake ingredients in a food processor and blend until smooth. Divide between the tins and cook for 25-30 minutes or until the sponge is springy.

  • Step 3

    Cool completely then cut each cake in half horizontally.

  • Step 4

    To make the filling, mix the coffee with 2 tbsp of the tia maria and sprinkle over the cut sides of each cake. Beat the mascarpone until it softens then stir in the cream, bit by bit.

    Add the liqueurs then whisk until softly whipped.

  • Step 5

    Sandwich the 4 layers together with the boozy cream, leaving plenty for the top. Finish the top with a layer of cream and finely grated dark chocolate.

    Chill for an hour before serving to make the cake easier to cut.

Nutritional Information

  • Kcals 784
  • Fat 61.1g
  • Saturates 35.2g
  • Carbs 50.7g
  • Fibre 1g
  • Protein 7.6g
  • Salt 0.6g
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