Tiramisu Loaf Cake

This dessert is a variation of the traditional version: Sponge cake soaked in espresso and filled with a creamy mascarpone cheese. Tiramisu is considered a semifreddo (a dessert served cold, but not frozen), said to have been invented in the town of Treviso in Northern Italy. Regardless of its origin, this is a cake that can be served on any occasion – whether you are happy, sad or in between.

Tiramisu Cake-1

Cake:

170g self-raising flour
170g sugar
115g unsalted butter (softened)
4 medium free-range eggs
1 level Tsp baking powder
4 Tbsp milk

Mascarpone Filling:

250ml double cream
75g sugar
4 eggs (yolks)
500g mascarpone cheese
5 Tbsp coffee liqueur (or sweet Marsala)
200ml espresso coffee
Raspberries and shaved chocolate, for decorating

Preheat the oven to 350F/180C.

In a food processor, put in all of the ingredients and mix together until smooth.

Pour the mixture into a loaf tin with a loaf tin lined with parchment paper.

Bake in the oven for 45 – 50 minutes or until golden brown. To test whether or not it is cooked, press your finger lightly in the middle, if it springs up it is cooked. Alternatively, put a skewer in the middle of the cake, if it comes out clean, the cake is cooked.

Gently lift the paper case out of the tin and leave on a wire rack to cool.

Once the mascarpone cream mixture is made, use a bread knife to cut the loaf cake in half along the cake into 2 horizontal layers.

Line an 11-inch-by-3 1/2-inch loaf pan (or any pan of similar size) with plastic wrap extending 2-inches over each side. Set aside while you mix up the mascarpone cream mixture.

Whip the cream just until stiff peaks form. Do not over beat.

Separate the egg yolks from the whites. In a large bowl beat the yolks with the sugar until very light and fluffy, about 10 minutes. Stir the mascarpone cheese into the egg-sugar mixture. Fold in the whipped cream.

Mix the espresso and the coffee liqueur (or sweet Marsala) in a shallow dish.

Take a layer of sponge cake and trim it so it is slightly smaller than the bottom surface of the pan. Trimming the cake will allow the mascarpone mixture to surround the cake layer.

Pour one-third of the filling over the bottom of the loaf pan. Brush the cake layer generously with the espresso mixture and place over the mascarpone cream mixture.

Repeat this step two more time, ending with a layer of mascarpone cream on top.

Fold the extending plastic wrap over the top of the tiramisu and refrigerate for at least 6-8 hours. If you can allow it to chill overnight, that is even better.

To unmold, fold back the plastic wrap and position a serving plate over the top of the tiramisu. Invert the tiramisu onto the plate and carefully lift off the loaf pan/mold. Gently remove the plastic wrap.

Decorate the top of the tiramisu cake with raspberries and shave chocolate.

Refrigerate until ready to serve.

This recipe can serve 6-8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

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Chocolate Raspberry Layer Cake

“Can I come back and see you sometime?”
“Long as you bring me some chocolate,” Gramma said, and smiled. “I’m partial to chocolate.”
“Gramma, you’re diabetic.”
“I’m old, girl. Gonna die of something. Might as well be chocolate.”

― Rachel Caine, The Dead Girls’ Dance

“For future reference, Harry, it is raspberry… although of course, if I were a Death Eater, I would have been sure to research my own jam preferences before impersonating myself.”

― J.K. Rowling, Harry Potter and the Half-Blood Prince

Chocolate Raspberry Cake-1

Cake:

285g all-purpose flour
1 Tsp baking powder
3/4 Tsp baking soda
1/4 Tsp salt
150g cup unsalted butter, softened
350g granulated sugar
2 eggs
85g unsweetened chocolate, melted and cooled
1 Tsp vanilla
295ml water
3 Tsp raspberry liqueur (or framboise)
125ml seedless raspberry jam
Fresh raspberries for decorating
Shaved chocolate for decorating

Chocolate Ganache Frosting:

455g high-quality bittersweet chocolate, finely chopped
550ml heavy cream
60ml corn syrup

Preheat oven to 350F/180C degrees. Line two 9×1-1/2-inch round cake pans with parchment paper to prevent sticking and set them aside.

Stir together flour, baking powder, baking soda, and salt in a mixing bowl. Set the dry ingredients aside.

Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until thoroughly mixed. Add eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Add the dry mixture and the water alternately to beaten mixture, beating on low speed after each addition, just until combined. Pour batter into the prepared pans; spread evenly.

Bake in the preheated oven for 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool cake layers thoroughly on racks.

For frosting, place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in colour.

Place one cake layer, cut side up, on serving plate; spread with half of the raspberry jam. Top with second cake layer, cut side down. Spread with about 150ml chocolate ganache frosting.

Place another cake layer, cut side up, on top of frosting; spread with remaining jam. Top with last cake layer, cut side down.

Frost top and sides with all but 150ml of the remaining frosting. Pipe remaining frosting on top of cake. Garnish with raspberries and shaved chocolate.

This recipe can serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2016 . All My Nosh . All Rights Reserved

Pain au chocolat (Chocolate Croissants)

A good chocolate croissant should be fresh, a nice golden brown color on the exterior, flaky, light, buttery but not greasy, a moist, soft and chocolaty interior but it should not be weighed down from moisture content of butter, grease or chocolate.

Chocolate Croissant

Ingredients:

1 tablespoon dry yeast
2 teaspoons salt
1 cup milk
2 oz sugar
3-4 cup all purpose flour
8 oz unsalted butter
12 oz best quality semi-sweet chocolate chips
Egg wash: 2 egg yolks mixed with 2 tablespoons of water

Directions:

Make sure all your ingredients for this recipe are chilled before making your dough.

Boil the milk and let cool to 110°F. Proof the yeast in ½ cup of the milk with a pinch of sugar and a little flour. Add the remaining milk and whisk in 1/2 C flour until smooth.

Whisk in the salt and sugar. Add flour little by little until a smooth ball of dough is formed. Knead the dough gently and form the dough into a ball. Place the dough in a greased bowl and let the dough increase twice its volume.

Punch down and place in fridge for 5 hours or overnight.

Roll the dough 1/4” thick and pound the butter out between plastic wrap half the size of the dough. Put the butter on 1/2 the dough, fold the dough over and seal the edges with water.

Fold the dough three times. Let he folded dough rest in the fridge 45 minutes, then roll the dough to a rectangle, then fold in 3 again. Let the folded dough rest 45 minutes, roll, and fold in 3 again. Let the dough rest 1 hour.

Preheat the oven to 400°F.

Roll the dough into 1/4” thick layer. Cut the dough into 16 rectangles 2” x 4”.

Sprinkle some of the chocolate in the center. Roll up the croissants seam side down, and then brush with egg wash. Let rise on a parchment lined baking sheet until raised about double in size.

Place in the 400° F. Immediately turn the oven down to 375° F and bake until puffed, about 15 -20 minutes.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2015 . All My Nosh . All Rights Reserved

The Almost Ultimate Brownie

BROWNIES! For me the combination of words ‘sticky’ and ‘chocolate’ can’t mean anything but pure delight. I tested numerous brownie recipes looking for that ultimate ‘magical’ brownie. While my mission to discover the ultimate brownie continues, here is my best so far.

Almost Ultimate Brownie

Ingredients:

1 cup unsalted butter
1 cup granulated sugar
1½ cup brown sugar
14 oz. best quality bittersweet chocolate
1 cup all-purpose flour
6 eggs
1 Tbsp. vanilla extract
½ tsp. salt

Directions:

Preheat the oven to 300 degrees F. Line a 9×13 inch pan with overhanging parchment paper.

Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 3 minutes.

Melt the butter in a medium saucepan over medium-low heat, stirring until butter is melted. Remove the pan from the heat and whisk in the granulated sugar and brown sugar right into the pot. Cool the mixture for about 10 minutes. Mix melted chocolate and whisk until smooth.

Whisk in the eggs one at a time, then whisk in the vanilla until the mixture is well combined. Stir in the flour and salt until evenly combined and the mixture is smooth.

Pour into the prepared pan. Bake for about 40-45 minutes. The top will be glossy and crisp. Edges will be firm and inside will be firm. Cool the brownies on a wire rack for an hour before removing from the pan.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

Easy Peasy Chocolate Mousse

Chocolate mousse is a classic French dessert. The styles range from gooey to firm. This version falls into the former group. This is an extremely easy recipe. It’s a very chocolaty dessert that everyone will love. If you like, garnish it with fresh berries or chocolate shavings – or both.

Easy Peasy Chocolate Mousse

Ingredients:

6 oz. best quality bittersweet chocolate, chopped into small pieces
1 tbs. dark rum (optional)
1 tsp. vanilla
6 eggs

Directions:

Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2-3 minutes. Alternatively, you can melt the chocolate in a microwave oven.

Remove from the heat and add the rum (optional) and vanilla. Then add the egg yolks, one at a time.

Whisk the egg whites into stiff peaks using a mixer. Fold the egg whites into the chocolate mixture.

Pour the mixture into one large serving dish or individual ones. For best results, chill the mousse for at least 4 hours before serving.

This recipe can serve 6 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved