• Ingredients: 21
  • Serves: 8

Chocolate layer cake with rocky road frosting with rocky road frosting, miniature marshmallows, coarsely chopped walnuts.

Ingredients

For the sabayon

  • 6 egg yolks
  • 1 cup sweet Marsala wine or port, sherry, or Madeira
  • 1/3 cup sugar, plus more to taste
  • Drops of freshly squeezed lemon juice

For the whipped cream (for the glazed version)

Special equipment:

  • Special equipment: A large stainless steel or copper bowl, plus a larger bowl for holding
  • A large saucepan of simmering water
  • A balloon whisk
  • Dessert goblets or large martini glasses, or a medium gratin baking dish or individual gratin dishes

Caramel:

  • Glac
ed Fruits

Accompaniment:

  • chocolate sauce or warm honey

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides.
  2. Step 2 Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth.

    For this step you will need

  3. Step 3 Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.

    For this step you will need

  4. Step 4 Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate.

    For this step you will need

  5. Step 5 Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes.
  6. Step 6 Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
  7. Step 7 Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment.
  8. Step 8 Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down.
  9. Step 9 Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake.

    For this step you will need