Jamie Oliver’s Chocolate Tiramisù
In this simple take on the classic tiramisu, Jamie Oliver layers chocolate sponge cake with a sweet and creamy mascarpone and ricotta filling, finished with plenty of cocoa powder and a little orange zest for a citrus twist.
From the book
Simply Jamie
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Introduction
I’m a big tiramisu fan and this evolved tribute is quite honestly a delight – it’s simply delicious.
Ingredients
| For the Decadent Chocolate cake: | |
|---|---|
| 300g | dark chocolate (70%) |
| 100g | unsalted butter |
| 8 | large eggs |
| 200g | golden caster sugar |
| 2 tbsp | cocoa powder |
| For the tiramisu: | |
| 150ml | strong coffee |
| 50ml | Cointreau |
| 500g | ricotta cheese |
| 500g | mascarpone cheese |
| 2 tsp | vanilla bean paste |
| 2 tbsp | golden caster sugar |
| ½ | an orange |
| cocoa powder, for dusting |
Essential kit
You will need an electric hand mixer or free-standing mixer, and a 25cm x 30cm roasting tray.
Method
Make the Decadent chocolate cake:
Preheat the oven to 180°C. Snap the chocolate into a large heatproof bowl, add the butter and melt over a pan of gently simmering water, stirring regularly and making sure the water doesn’t touch the base of the bowl, then leave to cool slightly.
Separate the eggs, putting the yolks into the bowl of a free-standing mixer with the caster sugar, or into a large bowl if using an electric hand whisk. Whisk for 2 minutes, or until pale and fluffy, then stir in the melted chocolate.
Whisk the egg whites and a pinch of sea salt in a separate bowl until stiff, using the free-standing mixer or electric hand whisk. Working in batches, gently fold them into the chocolate mixture, then sift and fold in the cocoa.
Bake directly in a greased 25cm x 30cm roasting tray at 180°C for 15 minutes exactly – until just springy to the touch and gooey in the middle.
Make the chocolate tiramisu:
Stab the sponge a few times with a skewer or sharp knife, evenly pour over the coffee and Cointreau, then leave to cool.
In a large bowl, mix the ricotta, mascarpone, vanilla paste and sugar, whisking until silky smooth, then spread over the soaked cake. Get creative with the side of a spatula or cake slice to make a fun pattern on the top.
Finely grate over the orange zest, top with a dusting of cocoa powder, and you’re ready to serve. If you want to go extra indulgent, add a grating or scraping of dark chocolate instead of the cocoa.
Get ahead: this will sit happily in the fridge for up to 2 days after the ricotta mixture has been added. Simply add the orange zest and cocoa powder to serve.
ENERGY 434kcal FAT 31.3g SAT FAT 18.8g PROTEIN 9.3g CARBS 29.3g SUGARS 28.9g SALT 0.3g FIBRE 0.7g
Reviews
9 Ratings
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