Chocolate Almond Tiramisu Cake

By MJH

Ingredients

• 6 single scoops ground, good quality coffee (such as Bellaroma)
• 60 ml almond or hazelnut (e.g. Amaretto or Frangelico)(~ 4 Tbs)
• 250 g sponge finger biscuits
• 200 g dark cooking chocolate, roughly chopped (~1 c)
• 125 ml thickened cream (~ 4 oz)
• 100 g caster sugar (~1/2 c)
• 3 x250g tubs mascarpone cheese
• 100 g flaked almond, toasted ~ 1/2 c)

Details

Adapted from kitchenaid.co.nz

Preparation

Step 1

Grease and line the base and sides of a 22cm springform tin with baking paper.

Place 2 scoops of ground coffee into the double filter basket, then tamper and brew 2 x 50ml coffee.

Empty the filter basket and repeat with remaining coffee – you will need approximately 250ml of very strong espresso.

Set aside to cool.

Pour espresso and liqueur into a large shallow bowl.

Dip half the biscuits into the mixture, one at a time, and place biscuits on the base of the prepared tin.

Place chocolate, cream and sugar into a medium-sized saucepan and stir over low heat until smooth.

Bring to the boil, then reduce heat to low and simmer for 3 minutes, stirring constantly.

Remove from the heat.

Drizzle 1/3 of the chocolate sauce over the moist biscuits in the tin and spread with 1½ tubs of mascarpone.

Layer with remaining coffee-dipped finger biscuits, another 1/3 of the chocolate sauce and remaining mascarpone.

Drizzle with remaining chocolate sauce and sprinkle with almonds.

Cover with plastic wrap and refrigerate for 2 hours before serving.