Description:

Chocolate and whiskey is a combination you don't see that often but one that you will probably see more of in the future.

Source:

http://www.digitalchef.com

Serves/Makes:12 servings

Ingredients

• 2-1/2 cups (600 ml) all-purpose flour
• 1/2 cup (125 ml) Dutch process cocoa powder
• 12 large whole eggs
• 2-1/2 cups (600 ml) granulated sugar
• fl 8 oz (224 grm) melted butter
• fl 8 oz (224 grm) water
• fl 8 oz (224 grm) whiskey, 100 proof
• 1-1/4 cups (300 ml) heavy cream
• 16 oz (448 grm) bittersweet chocolate, chopped
• 16 oz (448 grm) butter, softened
• 2 tbsp (30 ml) ground cinnamon

Preparation

• Line two jelly roll pans with parchment or wax paper.
• Sift together the flour and the cocoa powder and set aside.
• Place the eggs and 1 1/2 cups** sugar in the top of a double boiler set over gently simmering water until the mixture reaches 120 F (49 C).
• Pour the mixture into an electric mixer and whip until the eggs triple in size and just begin to recede in volume.
• Gently fold in the sifted flour and then the melted butter.
• Gently pour the mixture into the prepared pan and bake at 350 F (177 C) until the cake springs back when touched, about 10 minutes.
• Remove from oven and allow to cool in the pan a couple of minutes before removing from the pan to finish cooling.
• To make the whiskey simple syrup, combine the remaining sugar and the water and bring to a boil.
• Stir until the sugar dissolves and remove from heat.
• When the mixture has cooled, stir in the whiskey, adding more if a stronger flavor is desired. Set aside.
• In another saucepan, heat the cream to a simmer.
• Place the chocolate in a large bowl and add the hot cream.
• Stir gently until all the chocolate has melted.
• Add the butter and stir to incorporate.
• Stir in the remaining whiskey and cinnamon and chill until the mixture starts to thicken.
• When the chocolate mixture has thickened, place in the bowl of an electric mixer and whip until light and fluffy.
• Remove the paper from the cake and cut, width-wise, into 4 pieces.
• Lightly brush one piece of cake with some of the simple syrup.
• Spread some of the chocolate over the cake and cover with another piece of cake.
• Repeat using the remaining cake.
• Frost the outside with the chocolate and dust with cocoa powder.
• Refrigerate until needed.
• ** Measurement specific to original recipe yield of 12 servings.

Comments

Estimated Time: 120 min