Squidgy Chocolate Cakes With Prunes In Marsala Recipes
CHOCOLATE MARSALA CAKE
This is my 'go to' cake and I make it at least once a week. It is so easy and always works. It is also delicious enough to serve as a party cake. I'm not a fan of frosting or icing so I usually just dress this in sifted icing sugar. Make sure cake is cold before dusting with icing sugar. It is from a great book called '50 Fabulous Chocolate Cakes' [ed Rita Erlich]
Provided by Baked by Belle
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
- Preheat oven to 180 C / 350°F.
- Place all ingredients into bowl of electric mixer.
- Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
- Pour into tin.
- Bake for 40 minutes or until a skewer inserted comes out clean.
SQUIDGY CHOCOLATE LOG
If you want a dessert to impress, then this recipe is for you. This is a family favourite and is requested for celebrations. The cake has no flour in it, so it's very light, and indulgent with its chocolate mousse and whipped cream filling. The recipe comes from Delia Smith, and I have tweaked it slightly.
Provided by Nic2371
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Line a tin measuring 9"x13" with baking parchment.
- To make the mousse filling; In a bowl, whip the heavy cream until just going stiff.
- Break the chocolate into another bowl, place the bowl over a saucepan of simmering water and leave until melted.
- Remove from the heat and beat in the egg yolks, one at a time, followed by the cointreau, if using.
- Whisk the egg whites until stiff and fold them into the chocolate mixture, now fold in about 3 tablespoons of the whipped cream; Cover the bowl and chill for about an hour.
- To make the cake, preheat the oven to 350º F, place the egg yolks into a large bowl and whisk until they start to thicken, add the sugar and continue to whisk until the mixture thickens, but don't let it get over thick.
- Mix in the cocoa powder.
- Using a clean whisk and bowl, beat the egg whites to the soft peak stage.
- Carefully fold the egg whites into the chocolate mixture, pour the mixture into the prepared tin, making sure you spread it evenly to the edges of the tin.
- Bake for 20-25 minutes until springy and firm to the touch; (The cake may shrink as it cools but that is normal).
- When the cake is cold, turn out onto a rectangular piece of baking parchment, that has been liberally dusted with powdered (icing) sugar.
- Peel off the parchment paper and using a spatula spread the chocolate mousse all over the cake, followed by the rest of the whipped cream.
- Gently roll up the cake lengthwise, to make a roll.
- Dust with more powdered sugar if needed.
- Note that the cake will crack during rolling but that is normal and looks attractive.
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