Sunken Drunken Chocolate Cake Recipe
Sunken Drunken Chocolate Cake
Sunken Drunken Chocolate Cake is a dessert with chocolate as the main flavor component. This cake gets its name because it is typically made with rum, brandy, wine, or another type of alcohol. The booze helps to keep the cake moist and gives it a richer flavor.
Preheat the oven to 356 °F. Butter the 20 cm cake tin and dust it with cocoa powder. Remove the excess and reserve.
Heat the prunes and Marsala over low heat. Remove from heat once hot and rest for 1 hour to let the prunes absorb the wine. Transfer the overall mixture to a food processor and pulse until the prunes are roughly chopped.
Put a heat-resistant bowl with the butter and chocolate over a pot with boiling water. Melt the chocolate, then mix in the prune mixture. Make sure that the bowl’s bottom is not touching the boiling water.
Beat the sugar, 2 eggs, and 2 egg yolks until pale and fluffy. Combine the chocolate mixture and pour in the vanilla and ground almonds. Sift over the flour and the remaining cocoa. Mix well until fully incorporated.
Beat the 2 egg whites until stiff and gently add and fold into the batter. Pour the overall mixture into the cake pan and bake for 20-25 minutes or until a light crust is formed.
Let the cake cool before serving and dusting with cocoa powder. It will sink as it cools down, so don’t be alarmed.