A moist and decadent Chocolate Cake served with warm Zabaione.
AuthorRecipe adapted from La Cucina Italiana – Cioccolato, ed.Quadratum S.p.A. 2001
215gms– 7 ½ oz. dark chocolate
100gms– 7 tbsp butter
100gms– ½ cup sugar
25gms– 3 tbsp flour
125gms– ½ cup + ¾ tbsp granulated sugar
75ml– 1/3 cup Marsala wine
125ml– 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.
Pour the batter into a 20 cm – 8 inch square baking dish lined with baking paper.
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.
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.