Sunken drunken chocolate cake

You can never have too many side dish recipes, so give Sunken drunken chocolate cake a try. This lacto ovo vegetarian recipe serves 14 and costs 78 cents per serving. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 248 calories. 184 people were impressed by this recipe. A mixture of butter, sugar, sherry, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. Overall, this recipe earns a rather bad spoonacular score of 20%. Users who liked this recipe also liked Sunken Chocolate Cake With Berry Fool, Sunken Dark-Chocolate Cake with Raspberry Fool, and Sunken Chocolate-orange Cupcakes.

Servings: 14

Preparation duration: 35 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipments:

Cooking instruction summary:

Heat oven to 180C/160C fan/gas 4.Gently heat the prunes and Marsalaover a low heat until hot. Removefrom the heat and leave for about1 hr or until the prunes have absorbedalmost all of the liquid. Whizz the prunesand any remaining booze in a foodprocessor until roughly chopped.Butter and line the base of a 20cmspringform tin. Dust with cocoa,tip out any excess and reserve.Melt the butter and chocolate ina heatproof bowl set over a panof barely simmering water. Stirin the prune mix.Whisk the sugars, 2 eggs and 2 eggyolks until pale, thick and doubled involume. Fold the chocolate mixture andvanilla into the egg mixture, then sift overthe ground almonds, flour and remainingcocoa. Fold until everything is combined.Whisk the egg whites until stiff andgently fold into the mixture. Spoon intothe prepared tin and bake for 20-25 minsor until a light crust has formed. Allow tocool in the tin – it will sink and crack asit cools. Remove from the tin and dustwith cocoa before serving.

 

Step by step:

1. Heat oven to 180C/160C fan/gas 4.Gently heat the prunes and Marsalaover a low heat until hot.

2. Removefrom the heat and leave for about1 hr or until the prunes have absorbedalmost all of the liquid. Whizz the prunesand any remaining booze in a foodprocessor until roughly chopped.Butter and line the base of a 20cmspringform tin. Dust with cocoa,tip out any excess and reserve.Melt the butter and chocolate ina heatproof bowl set over a panof barely simmering water. Stirin the prune mix.

3. Whisk the sugars, 2 eggs and 2 eggyolks until pale, thick and doubled involume. Fold the chocolate mixture andvanilla into the egg mixture, then sift overthe ground almonds, flour and remainingcocoa. Fold until everything is combined.

4. Whisk the egg whites until stiff andgently fold into the mixture. Spoon intothe prepared tin and bake for 20-25 minsor until a light crust has formed. Allow tocool in the tin – it will sink and crack asit cools.

5. Remove from the tin and dustwith cocoa before serving.