Best 2 Sunken Drunken Chocolate Cake Recipes

Indulge in the decadent symphony of flavors with the Sunken Drunken Chocolate Cake, a culinary masterpiece that tantalizes the taste buds and elevates any occasion. This moist and rich chocolate cake boasts a luscious filling of chocolate ganache, creating a symphony of textures that will leave you craving for more. The boozy kick from the rum-infused syrup adds an extra layer of complexity, perfectly complementing the intense chocolate flavor. Not only will you find the classic Sunken Drunken Chocolate Cake recipe, but this article also offers delightful variations to cater to diverse preferences. Discover the gluten-free version for those with dietary restrictions, the luscious chocolate lava cake for a dramatic presentation, and the individual chocolate cakes for a charming touch. Each recipe is meticulously explained with step-by-step instructions and helpful tips, ensuring that every bite is pure bliss.

Check out the recipes below so you can choose the best recipe for yourself!

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

Sunken Chocolate Cakes with Coffee Ice Cream image

Coating the muffin tins with butter and sugar gives these little cakes sparkle and a bit of crunch.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 5

Ingredients

8 tablespoons (1 stick) unsalted butter, cut in pieces, plus more for pans
1/4 cup sugar, plus more for pans
5 ounces best-quality bittersweet chocolate, coarsely chopped
2 large eggs, separated, plus 2 large egg yolks
4 scoops coffee ice cream (1 pint)

Steps:

Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.

SUNKEN CHOCOLATE CAKE

Sunken Chocolate Cake image

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

Ingredients

10 ounces good quality bittersweet chocolate, broken into small pieces (such as Lindt)
5 large eggs, separated
1/2 cup granulated sugar, divided,plus more to sprinkle over baked cake
1/2 cup unsalted butter, at room temperature
1/3 cup very finely ground almonds
2 tablespoons brandy
sweetened whipped cream, as garnish (optional)
fresh berries, as garnish (optional)

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.

Tips:

Use a bundt pan with a removable bottom for easy release of the cake.
Make sure the chocolate and butter are melted and smooth before adding them to the batter.
Do not overmix the batter, as this can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before inverting it onto a serving plate.
For a richer flavor, use dark chocolate instead of semisweet chocolate.
To make the cake even more decadent, add a layer of chocolate ganache or whipped cream frosting.
Serve the cake with fresh berries or ice cream for a delicious dessert.

Conclusion:

Sunken drunken chocolate cake is a classic dessert that is sure to impress your friends and family. It is rich, moist, and full of chocolate flavor. The rum adds a subtle boozy flavor that complements the chocolate perfectly. This cake is perfect for any special occasion, or simply for a sweet treat.