FALLEN CHOCOLATE CAKE RECIPE | BON APPÉTIT
|½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan|
|¾ cup plus 2 Tbsp. sugar, divided, plus more for pan|
|10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped|
|2 tablespoon vegetable oil|
|6 large eggs|
|2 tablespoon natural unsweetened cocoa powder|
|1 teaspoon vanilla extract|
|¾ teaspoon kosher salt|
|1 cup chilled heavy cream|
|½ cup mascarpone|
|3 tablespoon powdered sugar|
- A 9”-diameter springform pan
- Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess.
- Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.
- Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
- Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form.
- Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 Tbsp. sugar.
- Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).
- DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.
- Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.
- Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
SUNKEN CHOCOLATE AMARETTO CAKE RECIPE – BBC FOOD
Equipment: You will need a 20cm/8in springform cake tin.
Provided by: Nigella Lawson
Prep time: 30 minutes
Cook time: 1 hours
Yield: Makes 10–12 slices
|100g/3½oz dark chocolate, 70% cocoa solids, roughly chopped|
|100g/3½oz unsalted butter, softened and cut into cubes, plus extra for greasing|
|4 large free-range eggs, at room temperature|
|125g/4½oz caster sugar|
|75g/2½oz ground almonds|
|2 tbsp cocoa powder, plus 1 tsp for dusting|
|3 tbsp amaretto liqueur|
|250ml/9fl oz double cream|
|1 tbsp amaretto liqueur|
|4 amaretti biscuits, crumbled|
- Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.
- Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn’t touch the water, or in a microwave. Pour into a jug and leave to cool a little.
- Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2–3 minutes, using a freestanding mixer, or 4–5 minutes with an electric hand whisk.
- Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.
- Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.
- Pour and scrape the batter into the prepared tin. Bake for 20–25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate – the cake will be dark and tender underneath – and a cake tester comes out with just a few damp crumbs cleaving to it.
- Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out – remove the base only if you are very brave – onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.
- Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it’s thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.
SUNKEN CHOCOLATE CAKE RECIPE – FOOD.COM
Total time: 1 hours 10 minutes
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 10-12 slices
|10 ounces good quality bittersweet chocolate, broken into small pieces (such as Lindt)|
|5 large eggs, separated|
|1/2 cup granulated sugar, divided,plus more to sprinkle over baked cake|
|1/2 cup unsalted butter, at room temperature|
|1/3 cup very finely ground almonds|
|2 tablespoons brandy|
|sweetened whipped cream, as garnish (optional)|
|fresh berries, as garnish (optional)|
- Set oven rack to lowest possible position in oven.
- Preheat oven to 300 degrees F.
- Have ready a greased 8-9" springform pan lined with parchment paper.
- Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
- Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
- Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
- In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
- Add egg yolks and beat for 1 minute.
- Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
- Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
- Fold just 1/4 of the chocolate butter mixture into the egg whites.
- Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don’t want to crush down the egg whites.
- (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
- Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
- Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
- Let cake cool in pan 30 minutes- the cake will sink considerably.
- Remove outer ring of pan and invert cake onto a platter.
- -peel off the parchment.
- Sprinkle with some additional granulated sugar (or powdered sugar).
- This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
- It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
- Leftovers should be kept in the fridge.
- If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
- Garnish just before serving or the whipped cream will weep and make a mess all over the cake.
Calories 192.5, FatContent 14.1, SaturatedFatContent 6.8, CholesterolContent 130.2, SodiumContent 51.9, CarbohydrateContent 11.1, FiberContent 0.5, SugarContent 10.4, ProteinContent 4.3
SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM RECIPE | MARTHA …
Provided by: Martha Stewart
Categories: Cake Recipes
|8 tablespoons (1 stick) unsalted butter, cut in pieces, plus more for pans|
|1/4 cup sugar, plus more for pans|
|5 ounces best-quality bittersweet chocolate, coarsely chopped|
|2 large eggs, separated, plus 2 large egg yolks|
|4 scoops coffee ice cream (1 pint)|
- Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
- Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
- Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.
NIGELLA’S SUNKEN CHOCOLATE AMARETTO CAKE RECIPE | HOT COOKING …
Provided by: Hot Cooking
Total time: 40 minutes
Prep time: 15 minutes
Cook time: 25 minutes
|100g dark chocolate (around 74% cocoa solids)|
|100g butter (salted or unsalted)|
|125g caster sugar|
|75g ground almonds|
|2 tbsp cocoa powder|
|3 tbs amaretto liqueur|
|250ml double cream|
|1 tbsp amaretto liqueur|
|4 amaretti biscuits, crumbled|
|20cm springform cake tin|
SUNKEN DRUNKEN CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
Provided by: Good Food team
Categories: Afternoon tea, Dessert
Total time: 1 hours 10 minutes
Prep time: 35 minutes
Cook time: 35 minutes
|140g prune (Agen if you can get them), pitted|
|4 tbsp marsala or PX Sherry|
|100g butter , plus extra for the tin|
|2 tbsp cocoa|
|140g dark chocolate (70%), chopped|
|100g caster sugar|
|50g light muscovado sugar|
|4 large eggs , 2 separated|
|1 tsp vanilla extract|
|100g ground almond|
|1 tbsp plain flour|
- Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
- Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
- Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
- Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin – it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.
Calories 245 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 22 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.2 milligram of sodium