Black cherry and chocolate tiramisu cheesecake recipe Share this recipe on Facebook
A rich and delicious dessert combining elements from a Tiramisu and chocolate Cheesecake. This cake consists of two layers of sponge cake flavored with Frangelico and strawberry liquors, topped with a black cherry jam and then a chocolate, Mascarpone and double cream mixture. It is easy to make and takes about one hour to prepare.
Preparation time: 30 minutes, Cooking time: 30 minutes, Serves: 8-10
For the sponge cake
6 whole eggs
2/3 cup sugar
6 Tbsp sugar
2 tsp vanilla extract
4 Tbsp unsalted butter, melted
1 cup plain flour, sifted
For the chocolate mixture
200g dark chocolate
3 Tbsp dark cocoa powder
250g Mascarpone cheese
1 Tbsp golden syrup
200 ml double cream
For the cake assembly
Strawberry liquor (optional)
Black cherry jam
Preheat oven to 350 F (140 C).
To make the sponge cake
In a bowl over simmering water add the eggs and 2/3 cup sugar and cook, whisking (using a wire whisk) continously for 10 to 15 minutes, until the mixture has a pale yellow color. Add the 6 tablespoons sugar and continue whisking until the consistency of the mixture flows in ribbons.
Remove from the heat and stir in the vanilla essence. Stir in the melted butter and slowly fold in the sifted flour.
Spray two 9 inch round spring form pans with vegetable oil and then dust with flour.
Pour the sponge cake mixture into the two pans (divide the mixture in two) and bake in the preheated oven for 30 to 35 minutes. To check if the cake is done, insert a wooden toothpick in the center of the cake and remove. The cake is ready if the toothpick comes out clean.
Make the chocolate mixture
While the sponge cake is cooking, prepare the chocolate mixture. Melt the chocolate in a bowl over simmering water.
Beat the double cream in another bowl using an electric mixer until the cream forms stiff peaks. Chill.
When the chocolate is melted remove from heat. Add the cocoa powder, golden syrup and Mascarpone cheese and whisk until the cocoa powder and cheese are evenly combined with the melted chocolate. Cool to room temperature. Gently fold in the whipped cream and refrigerate.
Assemble the cake
When the sponge cake is ready, place on wire rack to cool. When cool, place one of the sponge cakes on the serving dish. Drizzle some of the Frangelico and strawberry liquors over the cake. If the cake does not absorb the liquor easily, use a pointed knife to put holes on the cake. Spread some of the black cherry jam over the cake and then top with half of the chocolate and Mascarpone mixtrure. Use a spatula to distribute the chocolate mixture evenly on the cake. Top with the second sponge cake and repeat the process with more liquor, cherry jam and the rest of the chocolate cake.
Refrigerate the cake for at least 3 hours.
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