Brownie and tiramisu lovers: we have the perfect cake for you!
Torn between a rich, molten chocolate brownie and a generous slice of creamy tiramisu? This cake combines the best of both in a version that's as decadent as it is tempting.
Ingredients · Servings 9
- 2 eggs
- 80g of sugar
- 90g of flour
- 150g of chocolate
- 80g of butter
- 16 ladyfinger biscuits (approx.)
- 250 ml of coffee
- 2 eggs (yolks + whites)
- 250 g of mascarpone
- 80g of sugar
- Unsweetened cocoa powder
Method · 6 h 35 min
- To make the brownie batter: Beat the eggs with the sugar until the mixture lightens in color and increases in volume.
- Add the flour and mix well. Melt the butter and chocolate together, add them to the mixture, and stir until you have a smooth dough.
- Pour into a greased mold and bake at 180°C for 10-15 minutes.
- Remove from the oven and let cool completely before unmolding. Line the mold with cling film, letting it overhang the sides (ideally with two layers), and place the brownie back inside.
- For the sponge layer: Soak the ladyfingers in coffee and place them on top of the brownie until the entire surface is covered.
- For the tiramisu cream: Beat the egg yolks with the sugar until the mixture turns white.
- Add the mascarpone and mix until you get a smooth cream.
- Whisk the egg whites until stiff peaks form and gently fold them in with a spatula, using folding motions.
- Spread the cream over the sponges and smooth the surface so that it is as level as possible.
- Cover with film and let it rest in the refrigerator for at least 6 hours.
- Remove from the mold by carefully pulling the film upwards and place the cake on a serving platter or plate.
- Sprinkle with unsweetened pure cocoa.
- Cut into portions, serve chilled and enjoy!
