CHOCOLATE ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 21m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
CHOCOLATE ZABAGLIONE CAKE
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
Provided by Bels Belly
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
- Bake this in the oven for about 10 minutes.
- Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
- Melt the chocolate and stir this in to the egg mixture.
- Pour the eggy alcoholic chocolate over the cooled biscuit base.
- Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
CHOCOLATE ZABAGLIONE TIRAMISU
Provided by Giada De Laurentiis
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.)
- Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve.
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
CHOCOLATE ZABAGLIONE
Make and share this Chocolate Zabaglione recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 23m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
- Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes.(This step could take up to 12 minutes) Remove from the heat.
- Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
- Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Nutrition Facts : Calories 301, Fat 14.1, SaturatedFat 7, Cholesterol 293.3, Sodium 43.8, Carbohydrate 38.5, Fiber 2.3, Sugar 33.7, Protein 4.9
CLASSIC ZABAGLIONE
Categories Egg Dessert Vegetarian Quick & Easy Winter Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
GERMAN SWEET CHOCOLATE CAKE I
This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks.
Provided by Cindy Carnes
Categories Desserts Cakes Chocolate Cake Recipes German Chocolate Cake
Time 1h10m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.
- Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
- In a medium bowl, mix together flour, soda and salt. Set aside.
- In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
- In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.
- Combine milk, 1 1/2 cup sugar, 3/4 cup butter, 4 egg yolks and 1 1/2 teaspoons vanilla in large saucepan. Cook and stir on medium heat for about 12 minutes, or until thick and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature, and spreading consistency.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 48.1 g, Cholesterol 108.8 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 13.7 g, Sodium 239.3 mg, Sugar 37.5 g
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THE BEST CHOCOLATE ZABAGLIONE CAKE WITH STRAWBERRIES
From more.ctv.ca
Servings 8-10Total Time 55 mins
- To make the genoise, preheat the oven to 375 degrees. Grease and lightly flour a 10” cake pan with sides three inches high. Sift together the flour, cocoa, baking powder, and baking soda. In a medium bowl set over a pan of simmering water, beat the eggs and sugar together until the mixture has warmed and most of the sugar has dissolved, about three minutes.
- Using a hand-held electric mixer, beat the egg-sugar mixture at a high speed until doubled in volume, about five minutes. Off heat, fold in the sifted dry ingredients, pour the batter into the prepared cake pan, and bake about 25 minutes, until a tester inserted into the center of the cake comes out clean and the cake’s surface springs back when lightly pressed. Cool completely for two to three hours.
- While that’s cooling make the syrup. Warm the Marsala in a saucepan and whisk in the sugar until dissolved.
- To make the filling, soften the gelatin in 1 ½ tablespoons of cold water. In a medium-size heavy saucepan, combine the sugar with the ¼ cup of water and bring to a boil over moderately high heat. Cook until the resultant syrup registers 250 degrees on a candy thermometer, or forms a ball when dropped into cold water, about 5 minutes.
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5/5 (2)Calories 368 per servingTotal Time 6 hrs 5 mins
- For the sponge cake, preheat oven to 375 degrees F. Grease the sides and bottom of a 9-inch round springform pan with 2-1/2- to 3-inch sides, using some of the softened butter. Line bottom of pan with parchment paper. Butter the paper and flour the pan; set aside.
- In a small bowl, stir together 1 cup flour, 1/4 cup cocoa powder, baking powder, and baking soda; set aside. In a large heatproof bowl, whisk together 4 eggs and 3/4 cup sugar. Add 1 to 2 inches of water to a large saucepan or 4-quart Dutch oven; bring to boiling. Reduce heat. Set bowl with eggs and sugar over simmering water in pan, making sure the bowl does not touch the water. Heat and whisk the egg mixture constantly for 10 to 15 minutes or until egg mixture is thickened and nearly double in volume. Or beat the egg mixture with an electric mixer on medium speed for 5 minutes or until egg mixture is thickened and nearly double in volume. Carefully remove the bowl from over the heat. With a large rubber spatula, gently fold the flour mixture into the egg mixture. Spread batter into the prepared springform pan.
- Bake 15 to 18 minutes or until top of cake springs back when lightly touched and edges of cake just begin to pull away from sides of pan. Cool in pan on a wire rack for 10 minutes. Loosen and remove sides of pan; cool cake completely.
- For the zabaglione filling, in a small saucepan, melt the chocolate over low heat, stirring until smooth; set aside. Pour the cold water into a small heatproof custard cup or glass measure; sprinkle gelatin over the cold water. Let stand 5 minutes or until gelatin softens. Add 1 to 2 inches of water to a small saucepan; bring water to a simmer. Place custard cup or glass measure in simmering water (water should come about halfway up side of cup or measure). Stir until gelatin dissolves; set aside.
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