Bel's Belly's Note:
I work at Caffe Nero, and they sell AMAZING chocolate zabaglione cake. But it arrives frozen and has to be 'prepped'. So, I decided to try and make my own fresh version. This is a damn good copy, in my humble opinion. It is obscenely rich, you have been warned!
My Private Note
Units: US | Metric
- 1First make a biscuit base (digestives are the cheap and easy option, you can also use biscottis or almond thins for a more italian feel, but these might need water or more butter to soften). Crumble the biscuits finely, then use your fingers to mash in the butter. Spread the mixture flat over the bottom of your cake dish.
- 2Bake this in the oven for about 10 minutes.
- 3Meanwhile, separate the eggs, and whisk together the yolks, sugar and marsala. This gradually gets thicker the harder you whisk.
- 4Melt the chocolate and stir this in to the egg mixture.
- 5Pour the eggy alcoholic chocolate over the cooled biscuit base.
- 6Bake in a hot oven (180/Gas 5) for 10-15 mins until the egg has solidified on the surface and gone a light brown. The centre should be gooey and rich and chocolatey and amazingly indulgent. If you chill the 'cake' down over night, the centre firms up a little and seemingly gets even richer.
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Nutritional Facts for Chocolate Zabaglione Cake
Serving Size: 1 (82 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 356.8
- Calories from Fat 176
- Total Fat 19.6 g
- Saturated Fat 8.8 g
- Cholesterol 188.8 mg
- Sodium 362.5 mg
- Total Carbohydrate 41.7 g
- Dietary Fiber 3.2 g
- Sugars 12.9 g
- Protein 7.8 g