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.
- 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
- 5 egg yolks
- 125 gms – ½ cup + ¾ tbsp granulated sugar
- 75 ml – 1/3 cup Marsala wine
- 125 ml – ½ cup whipping cream
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.