Devil's Tiramisu

Name: Devil's Tiramisu
Prep time: 30 min
Cook time: 2 h
Yield: 8-10
Ingredients: Brewed Coffee 180 ml; Unsalted Butter 140 g; Cocoa Powder 85 g; Light Brown Sugar 373; Large Eggs 3; Vanilla Extract 2 tsp; Flour 240 g; Baking Powder 1 1/2 tsp; Baking Soda 1/2 tsp; Salt 1 tsp; Mascarpone 500 g; Brewed Coffee 120 ml; Coffee Liquor 35 ml; Egg Yolks 4; Egg Whites 3; Sugar 6 tbsp; Cocoa Powder; Caramel; Red Food Colouring; Dark Chocolate 150 g; Double Cream 150 ml; Butter 30 g

Forget idle thumbs, make this instead.

30 minutes prep

2 hours cook

Serves 8-10

Chris Cahill

Ingredients

Devil's Food Cake

180 mlBrewed Coffee

140 gUnsalted Butter

85 gCocoa Powder

373 Light Brown Sugar

3 Large Eggs

2 tspVanilla Extract

240 gFlour

1 1/2 tspBaking Powder

1/2 tspBaking Soda

1 tspSalt

Tiramisu

500 gMascarpone

120 mlBrewed Coffee

35 mlCoffee Liquor

4 Egg Yolks

3 Egg Whites

6 tbspSugar

Cocoa Powder

Fillings

Caramel

Red Food Colouring

150 gDark Chocolate

150 mlDouble Cream

30 gButter

Tiramisu is great, don't get us wrong but sometimes change is good. And this one is devilishly good. Forget ladyfingers, think layers soaked devil's food cake sandwiched with italian mascarpone cream, dark chocolate ganache and a oozing layer of caramel.

Method

Grease or line a rectangular cake pan (one equal to size of your tiramisu dish). Preheat the oven to 160ºC.

To make the cake, heat the coffee and butter in a medium saucepan over medium heat just until the butter melts. Take the pan off the heat. Pour the coffee and butter mixture into a large mixing bowl. Add the cocoa powder and whisk until completely smooth; the mixture will thicken slightly.

Add the brown sugar, eggs, and vanilla extract to the cocoa mixture and whisk until fully combined. Add the flour, baking powder, baking soda, and salt. Use the whisk to gently stir the batter until combined. The batter will be thick, like hot fudge sauce.

Pour the batter into the prepared tins and bake until a toothpick inserted in the center of the cake comes out clean, about 20 to 25 minutes. Let the cake cool to room temperature in the pan set on a wire rack.

In a bowl pour heated double cream over dark chocolate and butter. Cover and leave to melt then stir to combine.

For the tiramisu cream, add 3 tablespoons of sugar to the egg yolks and beat them until pale and thick. Add the mascarpone and beat again until combined.

In a separate clean bowl whisk the egg whites until they become frothy. Add the remaining sugar then whisk the egg whites till they reach stiff peaks.

Fold in one third of the whipped egg whites to the mascarpone mix, once just combined fold in the 2nd third, followed by the last.

In a jug mix the freshly brewed coffee with coffee liqueur, then stir red food colouring into the caramel and set to one side.

Assembling the tiramisu - start with a layer of sponge and soak that layer with some of the coffee soak. Spread over a layer the dark chocolate ganache followed by a layer of mascarpone cream.

Carefully pour over the dyed caramel and spread carefully as the cream is very soft.

Repeat the first few steps again - sponge, soak, ganache, finishing with cream.

Finally finish with a traditional layer of cocoa powder. For extra optional decoration cut out two horn shapes out of baking paper and lay them on top before dusting, then carefully removing.