Sunday, January 16, 2011

Tiramisu, Revisited

Almond and espresso soaked chocolate sponge cake with layers of chocolate shavings, cocoa powder, sweet coffee cream and rich chocolate cream. Garnished with extra dark cocoa powder and slivered almonds.

Chocolate Sponge
1/2 cup earth balance vegan butter, softened
1/2 cup canola oil
1 tbl vanilla extract
1 tsp almond extract
1/3 cup extra dark cocoa powder
1 1/3 cup organic sugar
2 tsp fine ground espresso granules
1 1/3 cup ap flour
1 cup whole wheat flour, fine ground
4 tsp baking powder
1/2 tsp salt
1 cup plain almond milk

1/4 cup strong brewed coffee, hot
1 tbl almond extract or Amaretto
4 oz chocolate bar, shaved or grated
2 tbl extra dark cocoa powder, sifted

Preheat the oven to 350. Line a 9" spring form pan AND a small baking sheet (around 16"x12") with parchment and grease with cooking spray.
Beat the butter, oil, extracts and cocoa powder together until smooth. Add the sugar
and espresso powder and beat until creamy.
In another bowl combine the flours, baking powder and salt.
Add the dry to the wet and fold together. Add the almond milk to loosen and stir to combine.
The batter should be the consistency of brownie batter, thick.
Separate the batter between the sheet pan and spring form pan, about a 1/2" layer of
batter in the spring form pan.
Bake for 10 minutes.
Once cool, remove the cake from the spring form pan and line with new parchment along the sides and bottom. Cut long strips from the cake in the sheet pan and very gently, line the sides of the spring form pan with the cake. Put the 9" cake round in the center.
Combine the hot coffee and almond extract or Amaretto and soak the sides and the bottom of the cake very generously. Spread the chocolate shavings in an even layer on the bottom. Dust the cocoa powder over the top of the chocolate shavings. Set aside and make the coffee cream.

Coffee Cream
1 cup coconut cream, chilled
8 oz vegan cream cheese, softened
2/3 cup organic powdered sugar
3 tbl water
1 tsp organic powdered sugar
2 tsp agar powder
2 tsp fine ground espresso granules

Beat together the coconut cream, cream cheese and powdered sugar until thick and smooth, 5 minutes.
Bring 3 tbl of water and sugar to a boil (or zap in the microwave for 1 minute until it starts to boil) and quickly whisk in the agar and espresso.
Combine with the coconut cream and beat. Pour all of the coffee cream over the chocolate shavings and set in the freezer for 2 hours until it starts to firm up.

Chocolate Cream
1 cup coconut cream, chilled
2/3 cup organic powdered sugar
1 tsp vanilla
8 oz-65% chocolate
1/3 cup plain almond milk
1 cup toasted almond slivers

Beat together the coconut cream, powdered sugar and vanilla.
Bring the almond milk to a simmer and add the chocolate. Turn off the heat.
Whisk until the chocolate has completely melted and is smooth. Add to the coconut cream and beat until cohesive. Pour over the coffee cream and smooth over top. Freeze the tiramisu for 4 hours but preferably overnight.

Once ready to serve, let thaw for 1 hour and garnish with cocoa powder and toasted almond slivers.

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