Chocolate cake with tiramisu cream recipe

Unlike our classic chocolate cake, this delicious bake is flavoured with tiramisu cream, has a chocolatey wheat-free sponge and is filled with amaretto and coffee-infused mascarpone.

Ingredients

• Cocoa, for dusting
• 200g dark chocolate (at least 70% cocoa solids)
• 135g butter, cubed
• 8 large eggs, separated
• 150g ground almonds
• 2tbsp amaretto or brandy
• 110g caster sugar

For the filling:

• 2tbsp amaretto
• 1-2tsp coffee powder
• 250g mascarpone
• 75g icing sugar, plus extra for dusting

Method

1. Heat oven to 180°C/gas 4. Line the base and sides of two 20cm cake tins with baking parchment, grease, then dust with cocoa powder.
2. Melt chocolate and butter in a bowl set over a pan of barely simmering water. Cool for 5 mins, then stir in the egg yolks, ground almonds and amaretto or brandy. Whisk the egg whites until they form soft peaks, add the sugar 1 tbsp at a time, whisking after each addition. Fold into the chocolate mixture, then divide between the two tins and smooth.
3. Bake for 20-25 mins until risen and just firm to the touch. Cool in the tins for 5 mins, then transfer to wire racks to cool completely. Don’t worry if the surfaces crack a little.
4. To make the filling, mix amaretto and coffee in a bowl until dissolved, add mascarpone and icing sugar and whisk until thick. Spoon onto one of the cakes, then top with the second. Cut out a paper stencil using a cookie cutter and a scalpel, then put on top of the cake. Dust with icing sugar and remove. Chill until ready to serve, and remove from the fridge 30 mins before serving.  

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