With 3/4 cup of whiskey, this one’s not for the kids. Photo © Paylessimages | Fotolia.
Recipe: Flourless Chocolate Whiskey Cake
With White Chocolate Cream
This Flourless Whiskey Cake was created by Mary Leonard, CEO and chocolatier of Chocolat Céleste. There are many recipes for flourless chocolate cakes, but this one differentiates itself with a nice flavoring of whiskey in the cake and a white chocolate cream topping, also whiskey-accented. It’s a special-occasion treat.
Chocolat Céleste Flourless Whiskey Cake
White Chocolate Cream
- 12 ounces white chocolate, finely chopped
- 1 cup heavy whipping cream
- 1/4 cup Tennessee Whiskey (e.g. Jack Daniel’s) or Bourbon
- 12 ounces bittersweet chocolate, coarsely chopped
- 1-1/3 cups of sugar
- 1/2 cup Tennessee Whiskey (e.g. Jack Daniel’s) or Bourbon
- 2 stick (8 ounces) unsalted butter, cut into 10 pieces, at room temperature
- 5 large eggs, at room temperature
- 1-1/2 tablespoons all-purpose flour
White Chocolate Cream
Prepare the white chocolate cream at least 1 day in advance. It can be kept covered in the refrigerator for a week or frozen for up to a month. If you’ve frozen the cream, thaw it overnight in the refrigerator.
- Put the white chocolate into the work bowl of a food processor fitted with the metal blade or a blender container.
- Heat the heavy cream in a small saucepan until small bubbles form around the edge of the pan. Pour the cream over the chocolate and process until completely smooth.
- Add the whiskey, taste, and add up to the tablespoon more if desired.
- Turn into a container with a tight-fitting lid and chill overnight.
- Position a rack in the center of the oven and preheat the oven to 350°F.
- Lightly butter a 9-inch round cake pan and line the bottom with parchment or waxed paper; butter the paper. Put the cake pan in a shallow roasting pan and set aside until needed.
- Put the chopped chocolate in a medium bowl and keep close at hand.
- In the 2 quart saucepan, mix 1 cup of the sugar and the whiskey and cook over medium heat, stirring occasionally until the sugar dissolves and the mixture comes to a full boil.
- Immediately pour the hot syrup over the chocolate and stir with a rubber spatula until the chocolate is completely melted and the mixture is smooth.
- Piece by piece, stir the butter into the chocolate mixture. Make certain that each piece of butter is melted before you add another.
- Put the eggs and the remaining 1/3 cup sugar in a medium bowl and whisk until the eggs thicken slightly. Beating with the whisk, add the eggs to the chocolate mixture and whisk until well blended. Gently whisk in the flour.
- Pour and scrape the batter into the prepared pan, running your spatula over the top to smooth it.
- Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan. Bake the cake for exactly 30 minutes in oven heated to 350°, at which point the top will have a thin, dry crust.
- Remove the cake pan from its water bath, wipe the pan dry, and cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment. Quickly but gently invert again onto a serving platter; remove plastic.
- Serve the cake warm or at room temperature. Slice; lace serving plates with the chilled white chocolate cream.
Recipe © Mary Leonard. Other material