CHOCOLATE MARSALA CAKE
This is my 'go to' cake and I make it at least once a week. It is so easy and always works. It is also delicious enough to serve as a party cake. I'm not a fan of frosting or icing so I usually just dress this in sifted icing sugar. Make sure cake is cold before dusting with icing sugar. It is from a great book called '50 Fabulous Chocolate Cakes' [ed Rita Erlich]
Provided by Baked by Belle
Categories Dessert
Time 50m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 20cm round cake tin with cooking spray and line with non-stick baking paper.
- Preheat oven to 180 C / 350°F.
- Place all ingredients into bowl of electric mixer.
- Beat on slow until everything is combined, then increase speed to medium and beat for 3 minutes.
- Pour into tin.
- Bake for 40 minutes or until a skewer inserted comes out clean.
CHOCOLATE, CHERRY AND MARSALA CASSATA
Steps:
- For filling:
- Combine dried currants and 2 tablespoons Marsala in small bowl. Let currants macerate 15 minutes. Cut cherries into eighths and drain on paper towels. Drain currants.
- Puree ricotta cheese, sugar, remaining 3 tablespoons Marsala and whipping cream in processor until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
- Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer atop filling. Spread remaining filling over. Arrange third pound cake layer atop filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
- For Frosting:
- Combine 1/2 cup reserved cherry syrup, semisweet chocolate and Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
- Slide sheets of waxed paper under edges of cassata. Transfer 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate until set. (Can be prepared 1 day ahead.) Let cassata stand at room temperature 20 minutes before serving.
MARSALA CAKE
Make and share this Marsala Cake recipe from Food.com.
Provided by busyozmum
Categories Dessert
Time 30m
Yield 8-13 serving(s)
Number Of Ingredients 6
Steps:
- Prepare a spring-form tin by lightly greasing and lining sides with foil.
- Dissolve gelatine in boiling water.
- Cut Jam Roll into approx 1" sized pieces.
- Beat the condensed milk until it doubles in volume and add sugar.
- Keep beating, add Marsala and gelatine.
- Fold in the cut up jam roll.
- Pour mixture into tin and smooth out.
- Refridgerate until set or overnight.
- Remove from tin and decorate with whipped cream and grated chocolate.
Nutrition Facts : Calories 219.6, Fat 4.3, SaturatedFat 2.7, Cholesterol 16.8, Sodium 68.3, Carbohydrate 34.1, Sugar 33.4, Protein 5.4
SUNKEN DRUNKEN CHOCOLATE CAKE
Prunes, Marsala and dark chocolate - a marriage made in heaven. It may sink and crack as it cools, but this is part of its charm
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 245 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 21 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
STRAWBERRY-MARSALA CAKE
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, "The Modern Italian Cook." It's simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It's a perfect pairing, improved upon when baked into this cake, especially when berries are in season.
Provided by Charlotte Druckman
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Brown the butter: Melt the 9 tablespoons butter in a small saucepan over medium heat, swirling it occasionally. As it melts, the butter will sizzle and foam. Continue cooking until the foam dissolves and the solids turn golden brown, about 5 minutes. (If the butter is spattering too much, reduce the heat a bit, and watch carefully to make sure it doesn't burn.) Remove it from the heat and allow it to cool.
- Heat the oven to 400 degrees. Grease a 9-inch square cake pan with butter, line it with parchment, then grease the parchment.
- Hull the strawberries and slice them lengthwise, 1/4-inch thick. Toss them in a bowl with 2 tablespoons superfine sugar and set aside while you prepare the batter. (If strawberries aren't in season and yours are underripe or less sweet than they should be, you may want to add 1 to 2 additional teaspoons superfine sugar.)
- In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
- Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold 1/3 of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
- Pour the batter into the prepared pan and bake until the top is golden and the cake is springy to the touch, 30 to 33 minutes.
- Dust with confectioners' sugar and serve right away with some freshly whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram
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