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    You are in: Home / Recipes / Hurricane Cake Recipe
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    Hurricane Cake

    Average Rating:

    2 Total Reviews

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    • on April 01, 2002

      The most delicious chocolate desert I have ever eaten! Intense chocolate and coffee flavors, with a chocolate crumb base surrounded by a chewy chocolate, nut and coconut side crust. The recipe title does not do justice to this chocolate lovers dream! I made 1/2 the recipe and used just the chocolate graham crackers. The only thing I would do different would be to substitute pasturized egg yolks. Thank you Steve for this treasure!

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    • on April 02, 2002

      For a 1" thick +-, 8" Diameter version, scale this recipe to 8 servings for the filling and to 12 serving for the crust. Make it in a 8" spring form pan. If you want to avoid the raw eggs, you can beat the eggs and sugar over shimmering water until it reaches 165 degrees. Just keep stirring and don't try to incorporate too much air or it'll take for-ever to heat.

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    Nutritional Facts for Hurricane Cake

    Serving Size: 1 (96 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 451.1
    Calories from Fat 321
    Total Fat 35.7 g
    Saturated Fat 19.7 g
    Cholesterol 116.9 mg
    Sodium 103.4 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 3.2 g
    Sugars 25.5 g
    Protein 4.5 g

    The following items or measurements are not included:

    chocolate graham cracker crumbs


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