Try this Fallen Chocolate Cake with Butterscotch Sauce recipe, or contribute your own.
Suggest a better descriptionDirections: Cake - In a double boiler, melt together the chocolate and butter until smooth. Remove from heat and stir in the sugar. Add the egg yolks to the chocolate one at a time, whisking well after each addition. Whisk in the flour, cocoa powder and vanilla. Beat the egg whites until stiff and add the 1/4 cup sugar. Folk in 1/4 of the egg whites, the fold in the remaining egg white mixture to lighten the batter. Spray an 8" square baking pan with non-stick spray and pour batter in pan. Bake at 350 degrees for 40-45 minutes or until tooth pick comes out clean. Cool completely. The cake will sink while cooling. Sauce - In a small sauce pan combine the sugar, corn syrup and water. Place over medium heat and bring to a boil, stirring to dissolve sugar. When mixture comes to a boil, stop stirring and allow the mixture to boil until it becomes a golden caramel color. Remove from heat and add the butter and vinegar. Let butter melt and add the heavy cream and vanilla. Place back onto heat for 1 minute, stirring to combine. Cool sauce at room temperature and serve with cake.
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Serving Size: 1 Serving (2953g) | ||
Recipe Makes: 1 servings | ||
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Calories: 10728 | ||
Calories from Fat: 5839 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 648.7g | 865 % | |
Saturated Fat 357.9g | 1789 % | |
Monounsaturated Fat 207.5g | ||
Polyunsanturated Fat 45.8g | ||
Cholesterol 9448.4mg | 2907 % | |
Sodium 724.7mg | 25 % | |
Potassium 2284.1mg | 60 % | |
Total Carbohydrate 1171.5g | 345 % | |
Dietary Fiber 17.7g | 71 % | |
Sugars, other 1153.8g | ||
Protein 130.2g | 186 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 10728
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