Depp Dark Chocolate Cracked Cake with Blackberry Coulis



Aye, matey, that’s the stuff! Pirates of the Caribbean FIVE! And please, Pirates of the Caribbean LAST! Don’t get me wrong, I’m a huge Johnny Depp fan (even named this cake after him) but enough with the rum drinking, carousing Jack Sparrow character.

This movie was great in the CG department. The ghost sharks, the half-decayed pirate ghosts and Javier Bardem, who played the vengeful Captain Salazar all made the movie worth seeing. HOWEVER, they could have told the “story” in an hour and a half, and without the younger versions of Orlando Cant-Get-Past-Puberty Bloom and Kiera Enough-With-The-Toothy-Grin Knightly, who really didn’t lend much to the story. I really didn’t care about these characters at all and found myself glancing at my watch because of the poor pacing and OVER 2 hours of swashbuckling! Full review and recipe demo at:

So here is my recipe, which takes a much shorter time than watching the movie, but pays homage to Captain Salazar’s cracked face. Javier Bardem did not disappoint and neither will this cake. It’s actually supposed to fall and is very decadent and dark and delicious.

Depp Dark Chocolate Cracked Cake with Blackberry Coulis

12 ounces semi sweet chocolate chips

1 stick (1/2 cup) butter

6 eggs, separated, room temperature

1 cup granulated sugar (1/2 cup for egg whites, 1/2 cup for yolks)

1/8 teaspoon cream of tartar

2 tablespoons dark rum

1/2 teaspoon vanilla extract

Butter and small amount of cocoa powder or flour for dusting pan

Preheat oven to 350.

Prepare 9 or 10″ springform pan: grease pan with about a tablespoon of butter, then dust with cocoa powder (can use flour).

In a small saucepan or double boiler, over very low heat, melt the chocolate chips and butter together, stirring and watching carefully. Let cool, just a bit. (If added to beaten egg mixture while hot, you’ll cook your eggs!)

While chocolate mixture is cooling, beat egg whites with cream of tartar and when foamy gradually add 1/2 cup sugar. Beat until stiff but not dry. Set aside.

Right away, in separate bowl, beat egg yolks til thick, about 3 minutes, then gradually beat in the remaining 1/2 cup sugar. Stir in melted chocolate mixture, rum and vanilla.

Fold in 1/3 of the egg whites into the chocolate mixture, then add chocolate mixture to egg whites, folding in carefully until just combined…you don’t want to deflate your whites, matey!

Pour into prepared pan and bake for 25 minutes, turn oven down to 300 and bake 25 minutes more. Remove from oven and let cool for 20 minutes on wire rack. Place a piece of damp paper towel over cake, still in pan, to make surface crack. Can assist the cracking process by pushing lightly on surface when cool.

Cool completely in pan. remove outer pan rim to serve. Dust with confectioners sugar if desired. Serve with whipped cream and Blackberry Coulis (recipe follows).

Blackberry Coulis Sauce

2 cups blackberry puree (can use frozen or fresh fruit or buy frozen puree)

1 cup granulated sugar

1-2 Tablespoons water

1 teaspoon lemon juice


Puree blackberries in a food processor. Place in medium saucepan with sugar, water and lemon juice, cook over medium heat, stirring until sugar is dissolved. Press mixture through a fine sieve to remove seeds.

Let puree mixture cool completely, store in refrigerator.

Makes about 1 and 1/2 cups.


Aprons available in my etsy shop: MyCelestialDesigns

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