Italian recipes
Black cherry and chocolate tiramisu cheesecake
5 (1)
60 min
Serves 8-10
Ingredients
- For the sponge cake For the sponge cake
- 6 whole eggs 6 whole eggs
- 2/3 cup sugar 160 ml sugar
- 6 tbsp sugar 89 ml sugar
- 2 tsp vanilla extract 9.9 ml vanilla extract
- 4 tbsp unsalted butter (melted) 59 ml unsalted butter (melted)
- 1 cup plain flour (sifted) 240 ml plain flour (sifted)
- For the chocolate mixture For the chocolate mixture
- 7 oz dark chocolate 200 g dark chocolate
- 3 tbsp dark cocoa powder 44 ml dark cocoa powder
- 8 7/8 oz Mascarpone cheese 250 g Mascarpone cheese
- 1 tbsp golden syrup 15 ml golden syrup
- 7/8 cup double cream 200 ml double cream
- For the cake assembly For the cake assembly
- Frangelico liquor Frangelico liquor
- Strawberry liquor (optional) Strawberry liquor (optional)
- Black cherry jam Black cherry jam
Method
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.
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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