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Chocolate Tiramisù https://www.metro.ca/userfiles/image/recipes/tiramisu-chocolat-lindt-6582.jpg PT15M PT40M PT6H55M
Lindt chocolate layer cake recipe http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/Lindt basic chocolate cake/ Whip the egg yolks and sugar until fluffy. Add the mascarpone and the desired alcohol. Beat until smooth. Whip the heavy cream and fold into the mascarpone mixture. Assembly for one pan Cut the cake in half horizontally and soak with 1/2 of the coffee mixture. Spread half of the mascarpone mixture evenly across the cake. Repeat with 2nd half of cake and remaining mascarpone mixture. Cover and refrigerate 6 hours or overnight. For individual glasses Cut the cake into cubes and follow the above method. Depending on the size of the glass you may do three layers rather than two.
6
4 1 4 4
base 0.500 recipe of basic chocolate cake (see basic chocolate cake recipe), baked in an 8 inch (20 cm) square pan coffee to soak the cake 1 cup (125 mL) strong coffee 2 Tbsp. (30 mL) Marsala, coffee liqueur or rum cream 3 egg yolks 1/3 cup (65 g) sugar 8 oz (226 g) mascarpone 1 Tbsp. (15 mL) Marsala, coffee liqueur or rum 1 cup (125 mL) heavy cream
Chocolate Tiramisù

Chocolate Tiramisù

Rate this recipe
1 Vote
6
servings
0:15
Preparation
0:40
COOKING
6:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • base
  • 0.500
    recipe of basic chocolate cake (see basic chocolate cake recipe), baked in an 8 inch (20 cm) square pan
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  • coffee to soak the cake
  • 1 cup
    (125 mL)
    strong coffee
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  • 2 Tbsp.
    (30 mL)
    Marsala, coffee liqueur or rum

  • cream
  • 3
    egg yolks
  • 1/3 cup
    (65 g)
    sugar
  • 8 oz
    (226 g)
    mascarpone
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  • 1 Tbsp.
    (15 mL)
    Marsala, coffee liqueur or rum
  • 1 cup
    (125 mL)
    heavy cream
Imprimer ma sélection

Preparation

Lindt chocolate layer cake recipe

http://www.lindt.com/ca/swf/eng/connaisseurs/recettes/Lindt basic chocolate cake/

Whip the egg yolks and sugar until fluffy.

Add the mascarpone and the desired alcohol. Beat until smooth.

Whip the heavy cream and fold into the mascarpone mixture.

Assembly for one pan

Cut the cake in half horizontally and soak with 1/2 of the coffee mixture.

Spread half of the mascarpone mixture evenly across the cake.

Repeat with 2nd half of cake and remaining mascarpone mixture.

Cover and refrigerate 6 hours or overnight.

For individual glasses

Cut the cake into cubes and follow the above method. Depending on the size of the glass you may do three layers rather than two.

Source : Lindt

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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