Tiramisu brownie cake
8 servings
60 minutes
Brownie-tiramisu cake is an amazing combination of airy cream and rich chocolate brownie with nuts. It combines the tenderness of Italian tiramisu and the density of classic brownie, creating a harmony of flavors. The mascarpone and cream give the dessert a velvety texture, while soaking the layers in liqueur adds depth and aroma. Despite its sophistication, this cake remains cozy and warming, perfect for festive occasions or evenings over coffee. Its origin is inspired by European culinary traditions but has gained popularity worldwide. The finishing touch is cocoa powder, which adds a hint of bitterness to balance the sweetness. Such a dessert will be the centerpiece of any table.
1
Beat the eggs with a glass of sugar. Melt the chocolate and butter in a water bath. Chop the nuts finely. Mix the egg mixture with the slightly cooled chocolate mass, nuts, and flour.
- Chicken egg: 4 pieces
- Sugar: to taste
- Dark chocolate: 100 g
- Butter: 200 g
- Nuts: 100 g
- Wheat flour: 100 g
2
Grease a round shape with oil and pour in the mixture. Bake until done.
- Butter: 200 g
3
Make cream. For this, whip mascarpone with sugar to taste, and in a separate bowl, whip with sugar to taste until it holds firmly at the bottom when the bowl is turned upside down.
- Mascarpone cheese: 400 g
- Sugar: to taste
4
Mix cream and mascarpone with a spoon, using gentle movements. Dissolve gelatin in cold water.
- Cream 35%: 400 ml
- Mascarpone cheese: 400 g
5
When the cake is ready, cut it in half lengthwise. Let it cool. Heat the gelatin and mix it into the cream.
- Gelatin: 10 g
6
Place one layer at the bottom of a round mold, then half of the cream, another layer, and the remaining cream. The layers can be soaked with liqueur. Leave in the fridge for a day. Before serving, you can sprinkle with cocoa powder.
- Gelatin: 10 g