SUNKEN CHOCOLATE CAKE
I clipped this decadent cake recipe from an old issue of Woman's Day. The ground nuts serve as the "flour" - this is actually no flour in the recipe. Make sure your nuts are ground so fine that they are like a slightly gritty powder. Cooking time will vary depending upon the size of your springform pan.
Provided by HeatherFeather
Categories Dessert
Time 1h10m
Yield 10-12 slices
Number Of Ingredients 8
Steps:
- Set oven rack to lowest possible position in oven.
- Preheat oven to 300 degrees F.
- Have ready a greased 8-9" springform pan lined with parchment paper.
- Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
- Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
- Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
- In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
- Add egg yolks and beat for 1 minute.
- Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
- Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
- Fold just 1/4 of the chocolate butter mixture into the egg whites.
- Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
- (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
- Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
- Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
- Let cake cool in pan 30 minutes- the cake will sink considerably.
- Remove outer ring of pan and invert cake onto a platter.
- -peel off the parchment.
- Sprinkle with some additional granulated sugar (or powdered sugar).
- This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
- It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
- Leftovers should be kept in the fridge.
- If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
- Garnish just before serving or the whipped cream will weep and make a mess all over the cake.
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Christie Hayes
[email protected]This cake was easy to make!
mukwaya abubakar
[email protected]This cake was delicious!
Zac Greed
[email protected]This cake was a bit dry for my taste, but the chocolate flavor was still very good. I would try adding more butter or oil next time.
merhi moussa
[email protected]This cake was a bit too sweet for my taste, but it was still very good. I would try reducing the amount of sugar next time.
ARB Gaming
[email protected]This cake was easy to make and turned out great! The chocolate flavor was rich and decadent, and the cake was perfectly moist. I would definitely make this cake again.
ramu nakka
[email protected]This cake was delicious! The chocolate flavor was rich and decadent, and the cake was perfectly moist. I loved the way the chocolate ganache sank into the cake, creating a gooey, fudgy center.
Teddy P
[email protected]This cake was a bit dry for my taste, but the chocolate flavor was still very good. I think I would try adding more butter or oil next time.
Morium Enam
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The chocolate flavor was rich and decadent, and the cake was perfectly moist. I think I would try reducing the amount of sugar next time.
AG GAMER
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The cake was surprisingly easy to make, and it turned out absolutely perfect. It was moist, chocolatey, and had a lovely sunken center. I will definitely be making this cak
Malik Younis
[email protected]This cake was delicious! I made it for a friend's birthday, and everyone loved it. The chocolate flavor was rich and decadent, and the cake was perfectly moist. I will definitely be making this cake again.
Kamran Zeb
[email protected]I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser. I love the way the chocolate ganache sinks into the cake, creating a gooey, fudgy center. I highly recommend this recipe!
Ali Sufyan
[email protected]This sunken chocolate cake was a hit! It was moist, rich, and decadent. The chocolate flavor was deep and satisfying, and the cake had a lovely tender crumb. I topped it with a simple vanilla buttercream frosting, which complemented the chocolate per