Best 2 Chocolate Zabaglione Cake Recipes
Indulge in a symphony of flavors with our exquisite Chocolate Zabaglione Cake, a culinary masterpiece that tantalizes the taste buds and captivates the senses. This delectable dessert combines the richness of chocolate with the velvety smoothness of zabaglione, creating an unforgettable taste experience.
The cake features layers of moist and fluffy chocolate sponge cake, each layer lovingly brushed with a luscious zabaglione sauce, a delightful custard-like mixture made with egg yolks, sugar, and Marsala wine. The combination of these elements results in a cake that is both light and airy, yet decadently rich and flavorful.
To further enhance the taste and visual appeal, the cake is adorned with a glossy chocolate ganache, a decadent glaze that adds a touch of sophistication and elegance. The ganache, made with a combination of chocolate and cream, provides a luscious coating that complements the cake's delicate texture.
Accompanying the Chocolate Zabaglione Cake are two additional recipes that elevate the dessert experience even further. The first is a delectable Chocolate Zabaglione Mousse, a light and airy mousse that captures the essence of the cake in a fluffy and creamy form. The second is a rich and creamy Chocolate Zabaglione Ice Cream, a frozen treat that combines the flavors of chocolate and zabaglione in a refreshingly cool and indulgent dessert.
These recipes offer a delightful exploration of the classic combination of chocolate and zabaglione, showcasing the versatility and endless possibilities of this culinary pairing. Whether you're a seasoned baker or just starting your culinary journey, these recipes provide a delightful and rewarding experience that will satisfy your sweet cravings and leave you wanting more.
CHOCOLATE ZABAGLIONE CAKE
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
Provided by Bels Belly
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
- Bake this in the oven for about 10 minutes.
- Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
- Melt the chocolate and stir this in to the egg mixture.
- Pour the eggy alcoholic chocolate over the cooled biscuit base.
- Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
CHOCOLATE ZABAGLIONE
Steps:
- In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
- Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm.)
- Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.
Tips:
- Make sure the zabaglione is cooked properly. It should be thick and creamy, and it should coat the back of a spoon.
- Use high-quality chocolate for the cake. This will make a big difference in the flavor of the final product.
- Don't overbeat the egg whites. They should be stiff, but not dry.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
Conclusion:
This chocolate zabaglione cake is a delicious and elegant dessert that is perfect for any special occasion. The combination of chocolate and zabaglione is heavenly, and the cake is sure to impress your guests. If you're looking for a show-stopping dessert, this cake is definitely the one for you.
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