Add a photo

Alannah's Chocolate Galaxy

By: ALANNAH1  
"This is a delightful smooth creamy chocolate cake with a dusting of sugar on top. Tasty and fantastic to eat."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 458 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
45 Min
Cook Time:
1 Hr
Ready In:
1 Hr 45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 16 servings
 

Ingredients

  • 6 (1 ounce) squares unsweetened chocolate, chopped
  • 6 tablespoons hot brewed coffee
  • 1 tablespoon vanilla extract
  • 1 1/2 cups butter, room temperature
  • 2 cups white sugar
  • 2 cups packed brown sugar
  • 6 egg yolks
  • 1 cup all-purpose flour
  • 1 tablespoon confectioners' sugar for dusting
  • 1 cup sweetened whipped cream
  • 6 egg whites

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.
  2. Place the chocolate in a metal bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. It can still be used. Stir in the vanilla. Set aside.
  3. In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg yolks gradually, then stir in the chocolate mixture. Mix in the flour just until incorporated.
  4. In a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. Fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. Pour into the prepared pan. Adjust the oven rack to the center position.
  5. Bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. Cool in the pan over a wire rack. Cover the top with aluminum foil to keep the top crust of the cake from getting hardened. When cool, store in the pan until ready to serve.
  6. To serve, run a knife around the outside of the cake, and remove the springform ring. Invert the cake onto a serving plate, and dust with confectioners' sugar. Slice and serve with dollops of whipped cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 478 | Total Fat: 25.9g | Cholesterol: 129mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2007 by apbrit 
This recipe was amazing! Absolutely everyone that tasted it was impressed! I find that this... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?