The best delicious Fallen Chocolate Cake With Butterscotch Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fallen Chocolate Cake With Butterscotch Sauce recipe today!
Hello my friends, this Fallen Chocolate Cake With Butterscotch Sauce recipe will not disappoint, I promise! Made with simple ingredients, our Fallen Chocolate Cake With Butterscotch Sauce is amazingly delicious, and addictive, everyone will be asking for more Fallen Chocolate Cake With Butterscotch Sauce.
What Makes This Fallen Chocolate Cake With Butterscotch Sauce Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fallen Chocolate Cake With Butterscotch Sauce.
Ready to make this Fallen Chocolate Cake With Butterscotch Sauce Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
–CAKE–
9 oz Bittersweet chocolate
1 Stick unsalted butter
1/2 c Sugar
5 Egg yolks
3 tb Flour
2 tb Cocoa powder
1 ts Vanilla
5 Egg whites + 1/4 cup sugar –
-beaten
-SAUCE-
1 c Sugar
1/4 c Light corn syrup
3 tb Water
1/4 c Unsalted butter
1 ts Cidar vinegar
1/2 c Heavy cream
2 ts Vanilla
Directions: Cake – In a double boiler, melt together the chocolate and
butter until smooth. Remove from heat and stir in the sugar. Add the egg
yolks to the chocolate one at a time, whisking well after each addition.
Whisk in the flour, cocoa powder and vanilla. Beat the egg whites until
stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg whites, the fold in
the remaining egg white mixture to lighten the batter. Spray an 8″ square
baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees
for 40-45 minutes or until tooth pick comes out clean. Cool completely. The
cake will sink while cooling.
Sauce – In a small sauce pan combine the sugar, corn syrup and water. Place
over medium heat and bring to a boil, stirring to dissolve sugar. When
mixture comes to a boil, stop stirring and allow the mixture to boil until
it becomes a golden caramel color. Remove from heat and add the butter and
vinegar. Let butter melt and add the heavy cream and vanilla. Place back
onto heat for 1 minute, stirring to combine. Cool sauce at room temperature
and serve with cake.
Yields
1 servings
Leave a Reply