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Gooey Chocolate Marsala Cake
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Our ultimate coffee-time cake is rich, moist and packed with chocolate.
The butter should be very soft (just holding its shape), so the cake mixture is not too firm to fold in the egg whites. Bought ground almonds can be used as a shortcut instead of grinding your own.
Avoid removing the cake from the tin before it has cooled or it might deflate slightly.
Store the cake in a cool place for up to 3-4 days. Avoid putting it in the fridge as this produces a firmer texture.
Mocha Sidamo coffee is the ideal blend
to serve with our gooey cake. Fruity, it also has a good acidity to cut through the richness. Alternatively, try our Colombian Supremo which is rather more rounded with a nutty flavour
that will complement the chocolate.
Typical values per serving:
This recipe was first published in Tue Jan 01 00:00:00 GMT 2008.