This is a print preview of "Fallen Chocolate Cake With Butterscotch Sauce" recipe.

Fallen Chocolate Cake With Butterscotch Sauce Recipe
by Global Cookbook

Fallen Chocolate Cake With Butterscotch Sauce
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  Servings: 1

Ingredients

  • 9 ounce Bittersweet chocolate
  • 1 stk unsalted butter
  • 1/2 c. Sugar
  • 5 x Egg yolks
  • 3 Tbsp. Flour
  • 2 Tbsp. Cocoa pwdr
  • 1 tsp Vanilla
  • 5 x Egg whites + 1/4 c. sugar - beaten
  • 1 c. Sugar
  • 1/4 c. Light corn syrup
  • 3 Tbsp. Water
  • 1/4 c. Unsalted butter
  • 1 tsp Cidar vinegar
  • 1/2 c. Heavy cream
  • 2 tsp Vanilla

Directions

  1. Directions: Cake - In a double boiler, heat together the chocolate and butter till smooth. Remove from heat and stir in the sugar. Add in the egg yolks to the chocolate one at a time, whisking well after each addition.
  2. Whisk in the flour, cocoa pwdr and vanilla. Beat the egg whites till stiff and add in the 1/4 c. sugar. Folk in 1/4 of the egg whites, the mix in the remaining egg white mix to lighten the batter. Spray an 8" square baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees for 40-45 min or possibly till tooth pick comes out clean. Cold completely. The cake will sink while cooling.
  3. Sauce - In a small sauce pan combine the sugar, corn syrup and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. When mix comes to a boil, stop stirring and allow the mix to boil till it becomes a golden brown caramel color. Remove from heat and add in the butter and vinegar. Let butter heat and add in the heavy cream and vanilla. Place back onto heat for 1 minute, stirring to combine. Cold sauce at room temperature and serve with cake.