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    You are in: Home / Recipes / Asian Five-Spice Chocolate Cake Recipe
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    Asian Five-Spice Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    55 mins

    2 hrs 45 mins

    Chef Kayce's Note:

    Chef Kookabura found this recipe in response to a request from KrisLady. It is from Gourmet Magazine, September 1999. It sounds incredible and the ratings were good - three and a half forks (four being exceptional). Ginger cream topping tempers the intensity of the rich chocolate. UPDATE May 3, 2008: Sorry I have not updated this since the first time I made it (have made it several times since!). This cake is a wonderful palate teaser. The deep chocolate taste with the Anise and Clove flavors peaking through and then the creamy zip of the Ginger cream ... excellent. I used Scharffen Berger chocolate to get the deep chocolate flavor. I recommend this for an elegant dessert or a very special treat for coffee or tea with friends (when I use it for morning coffee, I make it the day before, refrigerate it, and take it out about two hours before serving time).

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    Ingredients:

    Servings:

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Preheat oven to 350°F Butter a 10- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter the paper (one reviewer said pan was hard to find so used a 9x9 square with good results -do not use springform pan!).
    2. 2
      Put chocolates in a large shallow bowl. Bring water, 1/2 cup sugar, and spice to a boil, stirring until sugar is dissolved, then pour through a fine sieve set over chocolates. Stir until smooth, then stir in butter until smooth.
    3. 3
      Beat eggs with remaining 3/4 cup sugar until increased in volume and pale and beaters leave a distinct trail (4 to 5 minutes in a standing mixer or 15 to 20 with a hand-held).
    4. 4
      Stir 1/4 of eggs into chocolate to lighten and fold in remainder gently but thoroughly (fold 1 to 2 minutes).
    5. 5
      Pour batter into pan and smooth top. Put pan in a water bath and bake in middle of oven 40 to 45 minutes, or until a tester inserted in center comes out with moist crumbs adhering.
    6. 6
      While cake is in oven, prepare Ginger Cream:.
    7. 7
      Beat cream to soft peaks and fold in crystallized ginger. Refrigerate until ready to use.
    8. 8
      When cake is done, remove from water bath and cool 2 hours in pan on a rack.
    9. 9
      Unmold cake by running a thin knife around edge, then heating pan 5 to 10 seconds on burner set at moderately low. Invert cake plate over pan and flip cake onto plate. (If cake sticks, tap bottom of pan with a knife handle. If that doesn't work, heat pan again.) Peel off paper.
    10. 10
      Serve cake in thin slices garnished with Ginger Cream.
    11. 11
      Cooks' note: You can make cake 2 days ahead and chill, covered. Bring to room temperature before serving.

    Ratings & Reviews:

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    Nutritional Facts for Asian Five-Spice Chocolate Cake

    Serving Size: 1 (110 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 489.6
     
    Calories from Fat 387
    79%
    Total Fat 43.0 g
    66%
    Saturated Fat 26.1 g
    130%
    Cholesterol 205.8 mg
    68%
    Sodium 56.5 mg
    2%
    Total Carbohydrate 27.0 g
    9%
    Dietary Fiber 2.7 g
    11%
    Sugars 21.2 g
    84%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    Chinese five spice powder

    crystallized ginger

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