This week I took a chocolate class at Chocolate Arts, made some chocolate banana waffles and finally completed the chocolate circle with this chocolate cake. I used local Urban Distillers Whisky as we live in BC and drink mostly local so that is what was in the “pantry”. The recipe is surprisingly quick and easy just be sure to cool the chocolate mixture as it will cook the eggs if you pour into the dry/wet mix too early while it is too warm. GLV
Serves 8 to 10
Ingredients
- 8 tbsp (1 stick=1/2 cup) unsalted butter, cut into 12 pieces, plus extra for greasing
- 5 1⁄2 oz Green & Black’s Organic Dark 70% Chocolate, finely chopped – 100 grams so you need 155 grams which is basically a bar and a half
- 1⁄4 cup granulated sugar
- 4 tbsp all-purpose flour- sift this so no lumps
- pinch salt
- 3 large eggs
- 1⁄2 tbsp high quality bourbon or whisky
- 1⁄4 cup dark brown sugar
- whipped cream, to serve
Directions
Position a rack in the top third of the oven and preheat the oven to 350°F. Thoroughly butter an 8” round, 2” deep pan.
Melt the butter in a saucepan over medium heat, allowing it to sizzle and get very hot. Remove from heat, add the chocolate, and whisk until smooth. Set aside to cool.
In a separate bowl, whisk together the granulated sugar, flour and salt. Whisk in the eggs and the bourbon, continuing to whisk until combined.
Stir the brown sugar into the cooled chocolate mixture to combine. Slowly stir the chocolate mixture into the egg mixture. Pour the batter into the prepared pan and smooth the top. Bake 25 minutes.
You can also bake it thinner with a little less cook time and make a layer cake by either doubling the recipe and using another same sized cake pan or making it 2-3 time (for 2 or 3 layers) if you only have one pan OR using a single layer to create several layers. Fill the in between with firm whipping cream before serving.
Place the pan on a wire rack and let cool completely. Unmold the cake onto a serving plate and serve with whipped cream.
Recipe created by Nick Malgieri and modified by moi.
Recipe courtesy of Green & Black’s Organic Valentine’s Day 2014
