Chocolate Zabaglione Cake Recipes

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.

Steps:

• For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside.
• For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
• Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using.

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.

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.

Steps:

• In a small, heavy saucepan, bring the cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips. Stir until the chocolate is melted and smooth. Set aside and keep warm.
• Fill a large saucepan with enough water to come 2 inches up the sides of the pan, and bring to a simmer. In a large metal bowl, whisk the sugar, Marsala, egg yolks, and salt to blend. Set the bowl over the saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture constantly until it is thick and creamy and a thermometer inserted into the mixture registers 160 degrees F, about 4 minutes. Remove from the heat.
• Using a large rubber spatula, fold the chocolate mixture into the egg mixture. (If serving the zabaglione cold, cover and refrigerate it until cold, at least 8 hours and up to 1 day. Do not rewarm.)
• Divide the strawberries among 6 coupe dishes. Spoon the warm zabaglione over and serve.