Whiskey fudge cake


1 1/4 cups pastry or cake flour
1 tsp baking soda
10 1/2 oz bittersweet chocolate, cut into sm chunks
12 tbsp (6 oz) unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs separated
1/3 cup whiskey or brandy, warmed slightly
1 tbsp vanilla extract
Powdered sugar

How to prepare

1 preheat the oven to 350f line a baking tray with parchment paper and set an 8 x 2 1/2 -” ring on it wrap an 8″ cardboard round with foil and set aside
2 in a sm bowl, sift together the flour and baking soda set aside
3 in a double boiler or a metal bowl placed over simmering wuter, melt the
Chocolate keep warm
4 meanwhile, with the paddle of an electric mixer, cream the butter until light gradually add 1 cup sugar and continue to cream until fluffy (it is very important that the mixture is light and fluffy )
5 beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla stop the machine and scrape in the melted chocolate continue to mix until well combined remove the bowl from the machine and fold in half the flour mixture fold in the remaining flour
6 with a clean whisk and bowl, whip the egg whites until soft peaks form gradually add the remaining 1/4 cup of the sugar and continue to whisk until shiny and firm, but not stiff stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites
7 pour the batter into the prepared cake ring and bake for 1 hour invert immediately onto the foil – covered cardboard round and run a sharp knife around the sides of the cake, loosing the cake from the ring do not remove the ring from the cake let cool completely on the rack then carefully lift off the ring presentation: dust the cake with sifted powdered sugar and serve with creme fraiche or whipped cream makes one 8″ cake by wolfgang puck.

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