Fallen Chocolate Cinnamon Cake with Lime Zabaglione

Happy Birthday to ME!

Well, that, and I’ll usually find the biggest, most intensive recipes to use some ingredient. In this case, it was lime. Besides the fact that I thought it might be an amazing recipe, I was also trying to use up a rather large bag of wee limes I bought at the Granville Island market about two weeks ago. Nevermind that I only need about two…

Cake

10 whole eggs
1 1/2 cups sugar
1 tsp cinnamon, more for dusting
1/4 tsp cayenne
1/2 cup water
12 oz (375 g) bittersweet chocolate, chopped
cocoa for dusting

Line 10″ springform pan with parchment, leaving 1″ collar over the side. With mixer, beat eggs with 1/2 cup sugar, cinnamon and cayenne. Whip for approximately 10 minutes. The eggs should fill your mixing bowl. Combine remaining sugar with water in a pot over med-high heat and bring to rolling boil. Pour over chocolate, stirring to melt. With mixer on low, drizzle chocolate into egg mixture. Pour into prepared pan, bake at 350F for 40-45 minutes. Cake should still be a little jiggly. Remove from heat and let cool. Refrigerate for a few hours to set. It should have high sides, a crusty top and a fallen, fudgy middle. Don’t worry – it’s supposed to look this way.

Once it has fully cooled and set, flip cake onto serving plate. Sprinkle top with cinnamon and cocoa. If you’re feeling fancy, do alternating lines or cut out fun stencils.

Lime Zabaglione

For anyone familiar with French cooking, it took me a second to realize this is otherwise known as “sabayon”. Cooked egg yolks with some kind of acid, otherwise, the base of sauces we love like bernaise and hollandaise.

3 egg yolks
1/3 cup sugar
zest and juice of one lime

Combine all ingredients in a metal mixing bowl. Place bowl over a pot of simmering water. Whisk eggs until they are pale yellow and frothy. If eggs are getting too hot (cooking at the edges), remove from heat for a minute. Continue whisking until eggs form a ribbon when drizzled.

Source: Flavours, Spring 2008

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