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Alannah's Chocolate Galaxy

  • Prep

    45 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
ALANNAH1

ALANNAH1

This is a delightful smooth creamy chocolate cake with a dusting of sugar on top. Tasty and fantastic to eat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 474 kcal
  • 24%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 62.4g
  • 20%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch springform pan.
  2. Place the chocolate in a metal bowl set over a pan of simmering water. Stir occasionally until melted and smooth. Stir in the hot coffee - hotter coffee will mix in better, but if the mixture suddenly hardens into a dull paste, that is okay too. It can still be used. Stir in the vanilla. Set aside.
  3. In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg yolks gradually, then stir in the chocolate mixture. Mix in the flour just until incorporated.
  4. In a separate bowl, whip egg whites with clean beaters until they can hold a stiff peak. Fold 1/3 of the whites into the cake batter until fully incorporated, then gently fold in the rest. Pour into the prepared pan. Adjust the oven rack to the center position.
  5. Bake for 1 hour in the preheated oven, or until the top of the cake springs back when pressed down gently. Cool in the pan over a wire rack. Cover the top with aluminum foil to keep the top crust of the cake from getting hardened. When cool, store in the pan until ready to serve.
  6. To serve, run a knife around the outside of the cake, and remove the springform ring. Invert the cake onto a serving plate, and dust with confectioners' sugar. Slice and serve with dollops of whipped cream.
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Reviews

apbrit
7

apbrit

8/2/2007

This recipe was amazing! Absolutely everyone that tasted it was impressed! I find that this cake goes best with whipped cream and rasberries, but it can be quite nice plain.

TribePride
0

TribePride

7/4/2014

This was very good. I just wasn't sure if it was supposed to be more of a pudding-like torte or if it was supposed to be actually cakey, because the outer part of mine turned out like a normal albeit very rich cake with a crumb and everything, but the middle was very gooey. I baked it for the indicated hour, so I'm not sure if I should have left it longer or if I overbaked it. :) Perhaps I underbaked it as I had trouble removing the pan without pulling the cake apart a little.

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