Double Chocolate Tiramisu Recipe – Everyday Food with Sarah Carey

For a simpler method to make traditional tiramisu, replacement chocolate for java as well as usage cream cheese rather of the more pricey mascarpone. This unbelievabl …
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Bake with Anna Olson - Chocolate Cake

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  1. Sweet y Salado

    I love the idea of adding a little bit of Kahlua to it. I also read a
    suggestion down below of using Nutella, love that as well!

  2. Il Cibo delle Coccole

    The idea of making a chocolate Tiramisù is brilliant! 🙂 But, whenever it’s
    possible, I do think it’s better to use mascarpone cheese and whipped egg
    whites instead of heavy cream. That’s just my personal taste: heavy cream
    flavor covers the taste of mascarpone cheese and tiramisù turns out
    heavier! 🙂
    However, it looks delicious! 

  3. momokokochuchuchu

    i thought tiramisu was made with mascarpone cheese and it was the lady
    fingers were like soaked in like expresso or something coffee like. Idk why
    i thought this, ive never made it before. is this how tiramisu is actually
    made? or is this like an american adaptation? like how chinese food in the
    US is not real chinese food at all.

  4. Tissou Johnson

    i allways make my tiramisu with speculoos and chocolate and whip cream..
    it’s delicious and easy to make.. 3 eggs, 3 vanille sugar, 3 tbs sugar, mix
    it all together, then add mascarpone mix it very well and then add whipped
    cream, fold it in.. then start assembling it.. speculoos dip it in coffee
    or hot milk chocolate, then a layer of the mix, then drizzel some melted
    dark chocolate, repeat the steps.. and let it overnight.. its soooo

    But ill try this recipe one day.. it’s look delicous..

  5. Clavicule Méditative

    Sugar, sugar and sugar on sugar.. so monotonous

    Nothing to do with a Tiramisu, this is just an oversweet and boring cake
    No subtility

  6. Becky Park

    Ok now THAT looks ridiculous.
    I’ll be making this all week now.
    (ughhhh and you made it soooooo much easier than the original tiramisu

  7. Keith Lee

    For the first cake she says “cool” butter, does anyone know if she mean “at
    room temperature” or slightly cold from fridge? 

  8. Princess Odette

    Chocolate Mousse Cake
    For the cake:

    125ml boiling water
    56g unsweetened chocolate, chopped
    60g unsalted butter, cut into pieces
    1 large egg, room temperature
    100g sugar
    1 tsp vanilla extract
    160g plain flour
    1 tsp baking powder
    3/4 tsp bicarbonate of soda
    1/4 tsp salt
    125ml hot, strongly brewed coffee
    For the mousse:

    720ml whipping cream, divided
    340ml milk chocolate, chopped
    3 large egg yolks, room temperature
    100g sugar
    80ml water
    For the chocolate glaze:

    125ml water
    100g sugar
    60ml whipping cream
    60g Dutch process cocoa powder, sifted
    1 1/2 tbsp unflavoured gelatine powder

  9. Princess Odette

    Devil’s Food Cake
    1 ½ cup cake and pastry flour

    1 ⅓ cup superfine (quick dissolve) sugar

    ½ cup Dutch process cocoa powder

    ¾ tsp baking soda

    ¼ tsp salt

    ½ cup cool, unsalted butter, cut into pieces

    ½ cup hot, strong brewed coffee

    ½ cup milk

    1 tsp vanilla extract

    2 large large eggs, room temperature

    Fudge Frosting
    12 oz semisweet chocolate, chopped

    1 ¾ cup whipping cream

    ½ cup sour cream

    ½ tsp vanilla extract

    1 pinch salt

  10. pinkybutterfly25

    Ur an amazing baker. And a fantastic teacher. Uve taught me so much about
    baking! Lots of love from Shereen in Singapore :)

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