Chocolate Zabaglione Cake Recipes
CHOCOLATE ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 21m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
CHOCOLATE ZABAGLIONE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.)
- Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.
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.
More about "chocolate zabaglione cake recipes"
THE BEST CHOCOLATE ZABAGLIONE CAKE WITH STRAWBERRIES
From more.ctv.ca
Servings 8-10Total Time 55 mins
- To make the genoise, preheat the oven to 375 degrees. Grease and lightly flour a 10” cake pan with sides three inches high. Sift together the flour, cocoa, baking powder, and baking soda. In a medium bowl set over a pan of simmering water, beat the eggs and sugar together until the mixture has warmed and most of the sugar has dissolved, about three minutes.
- Using a hand-held electric mixer, beat the egg-sugar mixture at a high speed until doubled in volume, about five minutes. Off heat, fold in the sifted dry ingredients, pour the batter into the prepared cake pan, and bake about 25 minutes, until a tester inserted into the center of the cake comes out clean and the cake’s surface springs back when lightly pressed. Cool completely for two to three hours.
- While that’s cooling make the syrup. Warm the Marsala in a saucepan and whisk in the sugar until dissolved.
- To make the filling, soften the gelatin in 1 ½ tablespoons of cold water. In a medium-size heavy saucepan, combine the sugar with the ¼ cup of water and bring to a boil over moderately high heat. Cook until the resultant syrup registers 250 degrees on a candy thermometer, or forms a ball when dropped into cold water, about 5 minutes.
LAYERED CHOCOLATE-ZABAGLIONE CREAM CAKES | BETTER …
From bhg.com
3.7/5 (3)Calories 389 per serving
- Grease a 15x10x1-inch baking pan. Line bottom with parchment paper or waxed paper; grease paper. Set aside. In a small saucepan combine butter and bittersweet chocolate. Heat and stir over low heat until melted; set aside to cool. Allow eggs to stand at room temperature for 30 minutes.
- Preheat oven to 350 degree F. In a large mixing bowl, beat eggs slightly. Add sugar, vanilla, and cinnamon; beat with an electric mixer on high speed for 10 minutes. Sift about one-third of the flour over egg mixture. Gently fold in flour. Repeat sifting and folding in one-third of the flour at a time. Gently fold in melted chocolate mixture. Spread batter in prepared pan.
- Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and peel off paper. Cool cake completely on a wire rack. Cut cake into 24 squares or 2- to 2-1/4-inch circles.
- Just before serving, place a cake square or circle on each of 12 dessert plates. On each cake square or circle, spread about 3 tablespoons White Chocolate Cream Frosting. Top each with a second cake square or circle. Spoon White Chocolate Zabaglione Sauce over cakes, allowing some to flow down sides. If desired, garnish with fresh berries and chocolate curls. Makes 12 servings.
CHOCOLATE ZABAGLIONE (CHOCOLATE WINE SAUCE) - COMPLETELY ...
From completelydelicious.com
Cuisine FrenchTotal Time 15 minsCategory DessertCalories 489 per serving
- Place the chopped chocolate in a small heat proof bowl. Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer, or microwave on high for 60 seconds. Pour over the chocolate and let sit for 5 minutes.
- Fill a saucepan with one inch of water. Place over medium heat and bring to a boil. In a large heat proof bowl, combine the egg yolks, sugar, wine, and salt. Whisk together and immediately place the pot of simmering water. Continue to whisk constantly for several minutes until the mixture is light and foamy and hot to the touch.
- Fold in the chocolate gradually and stir until smooth and fully combined. Serve warm or chill for several hours and serve cold.
CHOCOLATE ZABAGLIONE - LATEST RECIPES
From latestrecipes.net
Reviews 4Estimated Reading Time 2 mins
- ADD CREAM AND CHOCOLATE TO A HEAVY SMALL SAUCEPAN. COOK OVER LOW HEAT, STIRRING OFTEN, UNTIL THE CHOCOLATE CHIPS ARE MELTED AND SMOOTH. SET ASIDE AND KEEP WARM.
- WHISK THE EGG YOLKS, SUGAR, MARSALA, AND SALT IN A LARGE GLASS BOWL UNTIL BLENDED. SET THE BOWL OVER A SAUCEPAN OF SIMMERING WATER, BUT DO NOT ALLOW THE BOTTOM OF THE BOWL TO TOUCH THE WATER. WHISK THE EGG MIXTURE OVER THE SIMMERING WATER UNTIL IT IS THICK AND CREAMY, ABOUT 4 MINUTES. REMOVE FROM THE HEAT.
- USING A LARGE RUBBER SPATULA, FOLD THE MELTED CHOCOLATE MIXTURE INTO THE EGG MIXTURE.
- DIVIDE THE STRAWBERRIES AMONG 6 COUPE DISHES. POUR THE WARM ZABAGLIONE OVER THE STRAWBERRIES AND SERVE.
CHOCOLATE-ZABAGLIONE CAKE WITH CHERRIES | BETTER HOMES ...
From bhg.com
5/5 (2)Calories 368 per servingTotal Time 6 hrs 5 mins
- For the sponge cake, preheat oven to 375 degrees F. Grease the sides and bottom of a 9-inch round springform pan with 2-1/2- to 3-inch sides, using some of the softened butter. Line bottom of pan with parchment paper. Butter the paper and flour the pan; set aside.
- In a small bowl, stir together 1 cup flour, 1/4 cup cocoa powder, baking powder, and baking soda; set aside. In a large heatproof bowl, whisk together 4 eggs and 3/4 cup sugar. Add 1 to 2 inches of water to a large saucepan or 4-quart Dutch oven; bring to boiling. Reduce heat. Set bowl with eggs and sugar over simmering water in pan, making sure the bowl does not touch the water. Heat and whisk the egg mixture constantly for 10 to 15 minutes or until egg mixture is thickened and nearly double in volume. Or beat the egg mixture with an electric mixer on medium speed for 5 minutes or until egg mixture is thickened and nearly double in volume. Carefully remove the bowl from over the heat. With a large rubber spatula, gently fold the flour mixture into the egg mixture. Spread batter into the prepared springform pan.
- Bake 15 to 18 minutes or until top of cake springs back when lightly touched and edges of cake just begin to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. Loosen and remove sides of pan; cool cake completely.
- For the zabaglione filling, in a small saucepan, melt the chocolate over low heat, stirring until smooth; set aside. Pour the cold water into a small heatproof custard cup or glass measure; sprinkle gelatin over the cold water. Let stand 5 minutes or until gelatin softens. Add 1 to 2 inches of water to a small saucepan; bring water to a simmer. Place custard cup or glass measure in simmering water (water should come about halfway up side of cup or measure). Stir until gelatin dissolves; set aside.
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5/5 (9)Total Time 25 minsCategory Dessert RecipesCalories 255 per serving
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