Chocolate Dessert Italian

Chocolate marsala cake with caffe latte sauce

Name: Chocolate marsala cake with caffe latte sauce
Prep time: 40 min
Cook time: 85 min
Total time: 125 min
Yield: 6
Cuisine: /italian
Ingredients: 150g raisins; 1/3 cup (80ml) dry Marsala; 350g dark chocolate; 250g unsalted butter, softened; 250g caster sugar; 2/3 cup (100g) plain flour, sifted; 6 eggs, separated; 2.00 teaspoon vanilla extract; 1 1/4 cups (155g) almond meal; 3 tablespoons golden syrup; 1 cup (250ml) milk; 1 cup (250ml) pure (thin) cream; 1/4 cup (55g) caster sugar; 4 egg yolks, lightly beaten; 200ml thickened cream; 2 tablespoons icing sugar, sifted; 100ml espresso, cooled

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40m

1h 25m

Chocolate marsala cake with caffe latte sauce

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This rich and luscious chocolate cake filled with Marsala-soaked raisins might just be the next best thing to being in Italy!

150g raisins
1/3 cup (80ml) dry Marsala
350g dark chocolate
250g unsalted butter, softened
250g caster sugar
2/3 cup (100g) plain flour, sifted
6 eggs, separated
1 teaspoon vanilla extract
1 1/4 cups (155g) almond meal
3 tablespoons golden syrup

Caffe latte sauce (makes 3 cups)

1 cup (250ml) milk
1 cup (250ml) pure (thin) cream
1/4 cup (55g) caster sugar
1 teaspoon vanilla extract
4 egg yolks, lightly beaten
200ml thickened cream
2 tablespoons icing sugar, sifted
100ml espresso, cooled

Method

1.

Preheat oven to 180°C. Grease and line a 22cm round cake pan. Bring raisins and Marsala to a simmer in a small pan over medium heat. Cool. Melt 200g chocolate in a bowl over a pan of simmering water (don't let bowl touch the water). Cool.
2.

Beat 225g butter and 200g sugar until thick and pale. Stir in flour, yolks, vanilla, meal, 2 tablespoons golden syrup and chocolate. Fold in raisins and soaking liquid.
3.

Whisk eggwhites to soft peaks. Whisk in remaining 50g sugar until stiff and glossy. Fold into cake mixture, then pour into pan. Bake for 1 hour until cake begins to crack and a skewer inserted into the centre comes out clean. Cool completely in pan.
4.

For sauce, bring milk, pure cream, caster sugar and vanilla to just below boiling point in a pan over medium heat. Whisk in yolks, then cook, stirring, for 5-6 minutes over low heat until thick. Strain, then cover with plastic wrap. Cool. Whip thickened cream to soft peaks, then fold into cooled cream mixture with icing sugar and coffee. Chill. Melt remaining 150g chocolate and 25g butter in a pan over low heat with remaining 1 tablespoon syrup. Pour over cake and serve with sauce.