Chocolate Marsala Cake with Caffe’ Latte Sauce

Posted: June 1, 2011 in Uncategorized

Ever since I picked up a copy of the May edition of Delicious I’ve been busting to try Valli Little’s chocolate marsala cake with caffe latte sauce. The problem has been there is no way I would be able to do the cake justice in our house (eating wise) so had to wait for a reason to entertain. Sunday was my day, we were invited to Mum’s for dinner so I said I would bring dessert. We still have half left! This cake is decadent and rich, the marsala gives it a rich depthness and the caffe latte sauce compliments it perfectly. In fact I could just drink the sauce itself!

Chocolate marsala cake with caffe latte sauce

Recipe By: Delicious May 2011 pg 70 Valli Little
Serving Size: 8
Cuisine:
Main Ingredient: Marsala
Categories: Desserts

-= Ingredients =-
150 gram Raisins
1/3 cup Dry marsala ; 80ml
350 gram Dark chocolate
250 gram Unsalted butter ; softened
250 gram Caster sugar
2/3 cup plain flour ; sifted 100g
6 each Eggs ; separated
1 teaspoon Vanilla extract
1 1/4 cups Almond meal ; 155g
3 tablespoon golden syrup
~~ — Caffe latte sauce (makes 3 cups) — ~~
1 cup Milk ; 250ml
1 cup pure thin cream ; 250ml
1/4 cup Caster sugar ; 55g
1 teaspoon Vanilla extract
4 each Egg yolks ; lightly beaten
200 mililiters Thickened cream
2 tablespoon Icing sugar ; sifted
100 mililiters Espresso ; cooled

-= Instructions =-
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 pane of simmering water (don’t let bowl tough the water). Cool.

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

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 in to the centre comes out clean. Cool completely in pan.

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 tbs syrup. Pour over cake and serve with sauce.

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Comments
  1. Nicky says:

    Where did you find dry Marsala? I’ve only seen the sweet one for sale.

    • Kat says:

      Hi Nicky

      I wish I could tell you. It came from our varse stash of alcohol. So I’m not really sure where it originated from.

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