Fallen chocolate cake with butterscotch sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | ounces | Bittersweet chocolate |
| 1 | Stick unsalted butter | |
| ½ | cup | Sugar |
| 5 | Egg yolks | |
| 3 | tablespoons | Flour |
| 2 | tablespoons | Cocoa powder |
| 1 | teaspoon | Vanilla |
| 5 | Egg whites + 1/4 cup sugar - beaten | |
| 1 | cup | Sugar |
| ¼ | cup | Light corn syrup |
| 3 | tablespoons | Water |
| ¼ | cup | Unsalted butter |
| 1 | teaspoon | Cidar vinegar |
| ½ | cup | Heavy cream |
| 2 | teaspoons | Vanilla |
Directions
CAKE
SAUCE
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 ¼ cup sugar. Folk in ¼ 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.
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