Il Falconiere: Steamed Chocolate Cake With Vanilla Sauce Recipe

Name: Il Falconiere: Steamed Chocolate Cake With Vanilla Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (1 stick) butter, plus more for the ramekins; 3/4 cup flour, plus more for the ramekins; 1 cup fine sugar; 4 eggs; 3 tablespoons rum (or Tia Maria); 2 tablespoons strong coffee; 1 tablespoon plus 1 teaspoon baking powder; 1/2 cup ground cacao (high-quality cocoa); 4 pears, peeled and diced (optional); Vanilla Sauce (recipe follows); Chocolate bar or chocolate-covered coffee beans; 1 quart heavy cream; 1/2 vanilla pod; 8 egg yolks; 4 tablespoons fine sugar

Servings: persons

8 ounces (1 stick) butter, plus more for the ramekins
3/4 cup flour, plus more for the ramekins
1 cup fine sugar
4 eggs
3 tablespoons rum (or Tia Maria)
2 tablespoons strong coffee
1 tablespoon plus 1 teaspoon baking powder
1/2 cup ground cacao (high-quality cocoa)
4 pears, peeled and diced (optional)
Vanilla Sauce (recipe follows)
Chocolate bar or chocolate-covered coffee beans
1 quart heavy cream
1/2 vanilla pod
8 egg yolks
4 tablespoons fine sugar

1
Preheat the oven to 250 degrees F. Butter and flour 10 ramekins and set aside.
2
Beat butter and sugar to a soft cream. Add eggs, beating them in one at a time. Add rum and coffee. Sift flour, baking powder, and cacao into a bowl, then incorporate this into the butter mixture. Gently fold in the pears, if using. Pour into the prepared ramekins, filling halfway. Bake in a bain-marie by placing ramekins in a baking dish and filling it halfway with boiling water. Bake for 10 minutes, then increase temperature to 350 degrees F and continue baking until set, about 15 minutes.
3
Unmold onto individual plates or simply serve in the ramekins. Spoon vanilla sauce over the cakes, and garnish with curls of chocolate (use a vegetable peeler) or chocolate-covered coffee beans.
4
Heat the cream and vanilla pod to boiling, then quickly reduce heat. In a separate bowl, thoroughly beat together the yolks and sugar. Using a wooden spoon, stir the eggs into the cream and continue cooking on low, stirring constantly, for 5 minutes, until mixture slightly thickens and coats the spoon.

1295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 8 ounces (1 stick) butter, plus more for the ramekins, 3/4 cup flour, plus more for the ramekins, 1 cup fine sugar, 4 eggs, and more.

Yes, Il Falconiere: Steamed Chocolate Cake With Vanilla Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Il Falconiere: Steamed Chocolate Cake With Vanilla Sauce

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