TIRAMISU CHOCOLATE CAKE

cake

4 eggs, large

1/2 cup birch or palm sugar

1/2 cup cocoa

1 1/2 cups ground almonds

2 tsp baking powder

1/2 tsp salt

1/3  cup grapeseed oil

1/3 cup buttermilk

1 tsp vanilla extract

1 espresso

cream

1 cup of mascarpone

2 eggs

4 tbs birch or palm sugar

1 tsp vanilla extract

pinch of salt

 

1/4  cup of coffee liqueur

cocoa for dusting

 

Who does not like tiramisu? We may be kind of sick and tired with too many tiramisu-like desserts, but whenever a chance will happily go to this dessert. The combination of coffee and cream is just intoxicating. We never say no to tiramisu! Well, this time I reached for the classic tastes and decided to make the tiramisu cake. Chocolate-almond cake, moist and soft, soaked with coffee liqueur, topped with classic mascarpone cream. To the cake batter, made of cocoa and ground almonds I added buttermilk. The buttermilk makes the chocolate cakes taste so much better. And of course it is gluten free. Need more convincing?

Sift the cocoa, almond flour, baking powder and salt in a medium size bowl. Put the bowl with dry ingredients aside. Separate the egg yolks from the egg whites. Whip the whites until stiff and then put aside. Beat the egg yolks with the sugar of your choice until the yolks are pale, thick and tripled in volume. Add the buttermilk, oil, coffee and vanilla. Beat the mixture once again and then add the dry ingredients stirring gently but thoroughly. Finally, add the whipped egg whites in 3 batches, first batch to loose tha batter and then gently. Transfer the batter to the buttered cake tin, 24 cm in diameter. Bake in the oven for 40-45 minutes at 350F degrees. The dough is ready when the stick inserted into the cake comes out dry. In a bowl  over the pan with simmering water, beat the eggs with the sugar, salt and vanilla until the cream thickens. The cream is ready when the mark made with your finger on the back of the spoon remains in place. Strain the cream through the sieve to get rid of any solids and then add the mascarpone. Let the cream to cool down. Using serrated knife, cut the cake into half horizontally. Brush the cakes with the coffee liqueur. Spread one half of the cream over the bottom half, top with the other half and the spread the remaining cream on top and sides. Dust with the cocoa for serving.

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