February 19, 2015 By Bakers Journal
Nick Malgieri, director of the baking program at the Institute of Culinary Education, conceived this chocolate bourbon cake to be an ideal delicacy for customers in search of decadent treats. Malgieri is the author of BREAD, BAKE! Essential Techniques for Perfect Baking, The Modern Baker, CHOCOLATE and How to Bake.
- 8 tbsp (1 stick) unsalted butter, cut into 12 pieces, plus extra for greasing
- 51/2 oz. Green & Black’s Organic dark 70 percent chocolate, finely chopped
- 1/4 cup granulated sugar
- 4 tbsp. all-purpose flour
- pinch salt
- 3 large eggs
- 1/2 tbsp. high quality bourbon
- 1/4 cup dark brown sugar
- whipped cream, to serve
Position a rack in the top third of the oven and preheat the oven to 350 F. Thoroughly butter an 8-inch round, 2-inch 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.
Place the pan on a wire rack and let cool completely. Unmold the cake onto a serving plate and serve with whipped cream.
Serves 8 to 10.
Recipe courtesy of Green & Black’s Organic.
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