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Chocolate Cake with Zabaione

Chocolate Cake with Zabaione

A moist and decadent Chocolate Cake served with warm Zabaione.

Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Author Recipe adapted from La Cucina Italiana – Cioccolato, ed.Quadratum S.p.A. 2001

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

  1. Melt the chocolate with the sugar and butter in a double boiler.
  2. When melted, whisk it with an electric mixer until light and fluffy and doubled in volume.
  3. Separate the eggs and add the 3 yolks to the chocolate mixture.  Sift in the flour and mix well.
  4. Whip the 3 egg whites and gently fold them into the chocolate batter.
  5. Pour the batter into a 20 cm – 8 inch square baking dish lined with baking paper.
  6. Bake in a pre-heated oven at 175°C – 350°F for 40 minutes.
  7. When ready, let the cake cool down, then cut it in diamond shapes and serve.

Zabaione

  1. Put the egg yolks, Marsala and sugar in a large bowl and whisk this mixture while cooking it in a double boiler until it doubles in volume (this will take about 10 to 15 minutes). You will end up with a pale and fluffy mixture.
  2. Serve warm with the Chocolate cake.