Best Sunken Drunken Chocolate Cake Recipes

SUNKEN CHOCOLATE AMARETTO CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4 and lightly grease the sides and line the base of your springform cake tin with baking paper.
• Melt the chocolate and butter in a heatproof bowl, either over a pan of boiling water, making sure the bowl doesn't touch the water, or in a microwave. Pour into a jug and leave to cool a little.
• Whisk the eggs and sugar until thick, moussy and doubled, if not tripled, in volume. This will take 2-3 minutes, using a freestanding mixer, or 4-5 minutes with an electric hand whisk.
• Mix the almonds and cocoa together in a small bowl. Turn the mixer speed to low and gently whisk into the eggs and sugar, tablespoon by tablespoon.
• Stir the amaretto liqueur into the slightly cooled, melted chocolate and butter, then pour this glossy mixture in a slow, steady stream into the cake batter, whisking all the time; it will look like a fabulous chocolate mousse. Give a final fold by hand to make sure everything is combined.
• Pour and scrape the batter into the prepared tin. Bake for 20-25 minutes until the cake is beginning to come away at the edges, the top has formed a slightly cracked and bubbled thin crust the colour of pale milk chocolate - the cake will be dark and tender underneath - and a cake tester comes out with just a few damp crumbs cleaving to it.
• Remove to a wire rack, drape a clean tea towel over the tin and leave to cool. As it cools, the top of the cake will crack a little more, and it will sink slightly, leaving a frilly edge. Once the cake is cold, unclip the tin, and gently lift the cake out - remove the base only if you are very brave - onto a cake stand or plate. Dust the teaspoon of cocoa through a tea strainer over the top, rather like the coating on a chocolate truffle.
• Just before serving, whip the cream and amaretto together, until ripples start showing on the surface and it's thickened but still soft enough to dollop alongside the cake. Very gently fold most of the crumbled amaretti biscuits into the cream, which will thicken it slightly more. Decant into a small serving bowl and sprinkle the rest of the amaretti crumbles on top.

SUNKEN CHOCOLATE CAKES WITH COFFEE ICE CREAM

Steps:

• Preheat oven to 350 degrees. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
• Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
• Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.

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.