Best Sunken Chocolate Cake Recipes

SUNKEN DRUNKEN CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Gently heat the prunes and Marsala over a low heat until hot. Remove from the heat and leave for about 1 hr or until the prunes have absorbed almost all of the liquid. Whizz the prunes and any remaining booze in a food processor until roughly chopped.
• Butter and line the base of a 20cm springform tin. Dust with cocoa, tip out any excess and reserve. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water. Stir in the prune mix.
• Whisk the sugars, 2 eggs and 2 egg yolks until pale, thick and doubled in volume. Fold the chocolate mixture and vanilla into the egg mixture, then sift over the ground almonds, flour and remaining cocoa. Fold until everything is combined.
• Whisk the egg whites until stiff and gently fold into the mixture. Spoon into the prepared tin and bake for 20-25 mins or until a light crust has formed. Allow to cool in the tin - it will sink and crack as it cools. Remove from the tin and dust with cocoa before serving.

SUNKEN CHOCOLATE CAKE

Steps:

• Set oven rack to lowest possible position in oven.
• Preheat oven to 300 degrees F.
• Have ready a greased 8-9" springform pan lined with parchment paper.
• Put chocolate pieces into a large microwaveable bowl and cook on HIGH for 1 minute,stir, and continue cooking for 30 seconds, then stir again,repeat as needed until smooth& melted.
• Set melted chocolate- still in cooking bowl- over another bowl filled with HOT water on counter.
• Meanwhile, beat egg whites,adding just 1/4 cup of the sugar gradually, until stiff peaks form- they will appear shiny.
• In another bowl,cream the butter and remaining 1/4 cup sugar until fluffy.
• Add egg yolks and beat for 1 minute.
• Add finely ground nuts (they should be almost like a gritty powder) and the brandy and beat for 2 more minutes.
• Now, your chocolate should still be slightly warm, but no longer burning hot- add just a bit at a time to the butter mixture, stirring with a rubber spatula to combine well until all is added.
• Fold just 1/4 of the chocolate butter mixture into the egg whites.
• Next, gently pour the now chocolatey egg white mixture into the remaining chocolate butter mixture and fold very gently- you don't want to crush down the egg whites.
• (This whole back and forth procedure is essential to keeping the egg whites from getting crushed and to avoid cooking the eggs into scrambled eggs.) Pour carefully into the springform pan.
• Bake 40-45 minutes if using an 8" pan, slightly less for the 9" pan (about 35-40 minutes).
• Cake is ready when a toothpick comes out with thick, moist but NOT wet crumbs stuck to it- it should NOT come out clean.
• Let cake cool in pan 30 minutes- the cake will sink considerably.
• Remove outer ring of pan and invert cake onto a platter.
• -peel off the parchment.
• Sprinkle with some additional granulated sugar (or powdered sugar).
• This should be served warm, with a dollop of sweetened whipped cream on top, and a garnish of fresh berries in season.
• It is moist in texture- more like a fudgey brownie than a fluffy cake texture.
• Leftovers should be kept in the fridge.
• If you need to make this in advance, set the cake out on the counter about 30 minutes before serving to bring it to room temperature.
• Garnish just before serving or the whipped cream will weep and make a mess all over the cake.

SUNKEN CHOCOLATE SOUFFLé CAKE

Steps:

• • Preheat the oven to 170°C/340°F (150°C/300°F convection). Butter a 23-cm (9-inch) springform cake pan and line with parchment paper. • Melt the butter and chocolate with the salt in a heatproof bowl set over a pan of barely simmering water. Stir occasionally but not vigorously. Once the butter and chocolate have melted, remove the pan from the heat but keep the mixture warm and resting over the pan of water until ready to use. • Separate the eggs, placing the yolks into the bowl of your stand mixer first. Add half of the sugar and whisk until the mixture forms pale and fluffy ribbons and has doubled in volume. Remove the bowl of melted chocolate from the pan of hot water and set it on your work surface. Fold the whisked yolks into the melted chocolate. They should be marbly and not fully incorporated. • Wash out the mixer bowl and dry it thoroughly, and now add the egg whites to it along with the remaining sugar. Whisk on a high speed until medium-soft peak