"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Martha Stewart Sunken Chocolate Cake Recipe

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This recipe for Martha Stewart Sunken Chocolate Cake, by , is from Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colin & Lorie Lund
Added: Tuesday, November 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 stick unsalted butter, cut in pieces
1/4 c. sugar, plus more for pans
5 oz. bittersweet chocolate, coarsely chopped
2 large eggs, separated, plus 2 large egg yolks
1 pint of your favorite ice cream

Directions:
Directions:
1. Preheat oven to 350. Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the center 2 cups empty. Coat lightly with sugar and set aside.
Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
2. Combine the 4 egg yolks with 2 tbsp. sugar and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate and butter mixture.
3. Whisk egg whites until soft peaks form, add remaining 2 tbsp. sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch about 25 minutes. Remove from oven and transfer to a wire rack. Cool for 15 minutes in pan; carefully run a knife around the edges of cakes and unmold. Serve each with a scoop of ice cream.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Colin has also made this recipe into a 9 inch round cake with a chocolate ganache poured over it.

 

 

 

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