{"id":10686,"date":"2014-05-02T14:48:59","date_gmt":"2014-05-02T13:48:59","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2014\/05\/02\/chokoladeballade-a-la-tiramisu\/"},"modified":"2016-04-12T19:41:22","modified_gmt":"2016-04-12T18:41:22","slug":"chokoladeballade-a-la-tiramisu","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/chokoladeballade-a-la-tiramisu\/","title":{"rendered":"Chocolate cake \u00e0 la Tiramisu"},"content":{"rendered":"

\"tiramisu2\"<\/a><\/p>\n

Chocolate cake \u00e0 la tiramisu – what is not to like? The combination of a rich and moist chocolate cake with a brush of coffee and rum and a topping of a velvety tiramisu cream is so beautifully delicious.\u00a0\u00a0<\/em><\/p>\n

Chocolate cake \u00e0 la Tiramisu\u00a0<\/strong>
\n10-12 servings<\/p>\n

Chocolate cake:
\n200 g dark chocolate, e.g. Guanaja 70% from Valrhona
\n200 g\u00a0butter
\n250 g sugar
\n5 eggs, beaten together
\n1 tbsp plain flour
\n50 ml strong coffee
\n1 tbsp rum (feel free to use Amaretto, Kahlua or another liquor)<\/p>\n

Tiramisu cream:
\n3 eggs, separated in yolks and whites
\n30 g homemade vanilla sugar (or 30 g sugar and the seeds from 1\/4 vanilla pod)
\n250 g mascarpone<\/p>\n

Chocolate cake:
\nMelt the butter in a casserolle, turn off the heat and add the chopped chocolate. Stir until the chocolate is melted. Add the sugar and give it a stir. Cool down a bit before adding the eggs a little at a time. Finally fold in the flour. Bake in a round cake tin (22 cm) line with parchment paper for about 25 minutes at 180 degrees celcius. Mixture together coffee and rum and brush it over the baked chocolate cake and keep it in the fridge over night.
\nFYI: This is a fudgy, soft and moist cake and is not baked all the way through. It will set and get the right consistency in the fridge over night. Therefore: Please bake it the day before serving it.<\/p>\n

Tiramisu cream:
\nWhisk the egg yolks light and fluffy with the vanilla sugar. Add the mascarpone and whisk to combine well. \u00a0Don’t overwhisk. In another bowl whisk the egg whites stiff and fold them in to mascarpone cream. \u00a0Pour the tiramisu cream on to the chocolate cake and let it rest in the fridge for 3-4 hours.<\/p>\n

Sprinkle with cocoa powder (from Valrhona, preferably) right before serving.<\/p>\n

 <\/p>\n

\"tiramisu1\"<\/a>
\n<\/a> \"tiramisu3\"<\/a><\/p>\n

\u00a0Indl\u00e6gget indeholder affiliatelinks\u00a0<\/em><\/h5>\n","protected":false},"excerpt":{"rendered":"

Chocolate cake \u00e0 la tiramisu – what is not to like? The combination of a rich and moist chocolate cake with a brush of coffee and rum and a topping of a velvety tiramisu cream is so beautifully delicious.\u00a0\u00a0 Chocolate cake \u00e0 la Tiramisu\u00a0 10-12 servings Chocolate cake: 200 g dark chocolate, e.g. Guanaja 70%…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":9927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635,1],"tags":[],"class_list":["post-10686","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10686","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10686"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10686\/revisions"}],"predecessor-version":[{"id":10689,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10686\/revisions\/10689"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/9927"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10686"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10686"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10686"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}