So what do you do when you love tiramisu and you love chocolate? Eat both of course! But if you don’t have the room the other option is to make this chocolate tiramisu. Adapted from the Lindt Chocolate cookbook. This is a long recipe so I did it in two steps. I made the cake the night before and then did the filling and assembled it the next morning.

First make the chocolate cake (yes, this is more involved than buying pre-made Lady Fingers)

Melt 2.25 oz of dark chocolate in the microwave and set aside. The best way to do this is to microwave 30 seconds, stir, repeat until its melted. This way its not burnt.

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Then prepare your pans and preheat the oven to 350. Take two 9 inch cake pans and spray the bottom with Pam. Cut circles of parchment paper to fit in the pan and then spray again. Set aside.

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Next, cream 1/2 a cup of butter add 1/6th of a cup powdered sugar (1/2 of a 1/3 cup) and then set aside.

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Separate 3 eggs. Add the yolk one at a time and then add the melted chocolate. When I first started cooking I would ignore the separate and whip the eggs directions. It was too much work. But that was dumb as its pretty vital to achieving any sort of volume. So…don’t skip it.

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Then whip the whites in a separate bowl.

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When they are foamy, like in the picture, add a scant 1/2 cup of regular sugar and then keep whipping until glossy. Set Aside.

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Then add a scant 1/2 cup of all purpose flour to the chocolate mixture. Then fold in the egg whites by hand (don’t use the machine or you will deflate the eggs)

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Weigh the batter in the pans so its even and then cook at 350 for about 20 mins

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After they cool flip them over (violently to loosen them from the pan and peel of the parchment paper

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Next – sit down for like 45 mins while they cool. This is exhausting.

Or drink some of the coffee as per the next step.

Make 1 cup of strong coffee. I used two nespresso pods. Then add 2 tb of marsala wine but I have used Kahlua before.

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Then whip 1 cup of heavy cream until soft peaks. Refrigerate.

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Then in a new bowl separate 3 eggs. I freeze the egg whites and wait until I have enough for a merengue or angel food cake. Whip the eggs with 1/3 of a cup of regular sugar until it is pale yellow.

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Add 8 oz of mascarpone cheese and 1b of Marsala wine and whip until incorporated.

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Fold in the whipped cream by hand so it doesn’t deflate

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Now assemble the Tiramisu in a clear bow. One layer of cake, half of the coffee mixture poured evenly over the cake and then half of the cream mixture. Repeat. Refrigerate for several hours or overnight and then sift over some cocoa powder.

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And then we ate it

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