adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chocolate and marsala tart with espresso zabaglione
0 Likes
Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Decadent chocolate cake filled with plump, rum-soaked raisins.
Ingredients:
  • 95g (1/2 cup) raisins
  • 80ml (1/3 cup) Wynns Boronia All'uovo fortified wine or marsala
  • 275g dark chocolate, chopped
  • 150g butter, chopped
  • 80ml (1/3 cup) warm water
  • 130g (1 1/4 cups) walnuts, processed until finely chopped
  • 75g (1/2 cup) plain flour, sifted
  • 4 eggs, separated
  • 155g (3/4 cup) caster sugar
  • Cocoa powder, to dust
  • 4 egg yolks
  • 55g (1/4 cup) caster sugar
  • 80ml (1/3 cup) strong espresso coffee, cooled
Instructions:
  • In a small bowl, mix raisins with fortified wine, cover with plastic wrap, and let sit for 2 hours or overnight. Preheat oven to 180oC. Grease a 20cm springform cake pan with oil and line with baking paper.
  • Add the chocolate and butter to a heatproof bowl set over simmering water. Stir until melted and smooth, then mix in warm water.
  • In a bowl, mix processed walnuts and flour. In a separate bowl, use an electric beater to whip egg yolks and sugar until thick and pale. Stir in the chocolate mixture, then fold in the walnut and raisin mixtures.
  • Beat egg whites with an electric mixer until soft peaks form. Fold half of the egg whites into the chocolate mixture, then repeat with the remaining egg whites. Pour the batter into the prepared pan and bake for 55 minutes, or until a skewer comes out clean when inserted into the centre. Let it cool completely in the pan.
  • For the espresso zabaglione, whisk egg yolks and sugar in a heatproof bowl until thick and pale using an electric beater. Mix in the coffee. Set the bowl over simmering water, whisking constantly for 3-4 minutes until light and fluffy with a ribbon trail forming. Remove from heat and continue to whisk for 1-2 minutes until cool.
  • Sprinkle cocoa powder over the cake and plate it with espresso zabaglione.

Similar Recipes