Alannah'S Chocolate Galaxy Recipe

Name: Alannah'S Chocolate Galaxy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1 ounce) squares unsweetened chocolate, chopped; 6 tablespoons hot brewed coffee; 1 tablespoon vanilla extract; 1 1/2 cups butter, room temperature; 2 cups white sugar; 2 cups packed brown sugar; 6 egg yolks; 1 cup all-purpose flour; 1 tablespoon confectioners' sugar for dusting; 1 cup sweetened whipped cream; 6 egg whites

Servings: persons

6 (1 ounce) squares unsweetened chocolate, chopped
6 tablespoons hot brewed coffee
1 tablespoon vanilla extract
1 1/2 cups butter, room temperature
2 cups white sugar
2 cups packed brown sugar
6 egg yolks
1 cup all-purpose flour
1 tablespoon confectioners' sugar for dusting
1 cup sweetened whipped cream
6 egg whites

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.

3003

kcal

Calories

167

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 (1 ounce) squares unsweetened chocolate, chopped, 6 tablespoons hot brewed coffee, 1 tablespoon vanilla extract, 1 1/2 cups butter, room temperature, and more.

Yes, Alannah'S Chocolate Galaxy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Alannah'S Chocolate Galaxy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions