Hello and Happy New Year everyone! This is my first post for 2015 and to celebrate the beginning of a new year, it just had to be a dessert… and a chocolate one at that. This is a very easy and moist chocolate cake, made with very little flour. It is not too sweet, and that is why it goes really well with Zabaione, which is more on the sweet side. Zabaione is a typical Italian dessert made with eggs, sugar and Marsala wine. We often have it around Christmas, it is like the Italian version of Egg Nog if you would. So what better time than now to share such a special, festive and decadent recipe? A great way to start off the new year! Enjoy!
Chocolate Cake with Zabaione
A moist and decadent Chocolate Cake served with warm Zabaione.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Ingredients
Chocolate Cake
- 215 gms – 7 ½ oz. dark chocolate
- 100 gms – 7 tbsp butter
- 100 gms – ½ cup sugar
- 25 gms – 3 tbsp flour
- 3 eggs divided
Zabaione
- 5 egg yolks
- 125 gms – ½ cup + ¾ tbsp granulated sugar
- 75 ml – 1/3 cup Marsala wine
- 125 ml – ½ cup whipping cream
Instructions
Chocolate Cake
-
Melt the chocolate with the sugar and butter in a double boiler.
-
When melted, whisk it with an electric mixer until light and fluffy and doubled in volume.
-
Separate the eggs and add the 3 yolks to the chocolate mixture. Sift in the flour and mix well.
-
Whip the 3 egg whites and gently fold them into the chocolate batter.
-
-
Bake in a pre-heated oven at 175°C – 350°F for 40 minutes.
-
When ready, let the cake cool down, then cut it in diamond shapes and serve.
YUM! I love zabaglione (the way I learned to spell it..?) but rarely make it even though it is really so easy!! Thanks for reminding me. This cake sounds wonderful, also!!
Yum and I love how you cut the cake so beautifully. This is a perfect way to start 2015 off with a bang. 🙂
Yes indeed! This is just like a cloud of chocolate mousse on your tongue! Happy New Year! I always love your recipes and pictures. Read your first blog today. I checked the best now I will look at the rest later. Hugs