Chocolate Whiskey Cake

Submitted by Yascha Becker, Pastry Chef, Sandestin Golf & Beach Resort, Sandestin, FL

by C&RB Staff (editor@clubandresortbusiness.com)
November 2006
 

Amt Ingredient
8 oz. unsalted butter
4 oz. granulated sugar
6 large egg yolks
13 oz. good quality chocolate
12 oz. almond flour
2 1/2 oz. all-purpose flour
4 oz. whiskey^*
6 oz. egg whites
5 oz. granulated sugar
As needed ganache or chocolate curls

Procedure:
• Melt chocolate.
• Cream butter and sugar.
• Add egg yolks and chocolate.
• Add dry ingredients, then whiskey.
• Whip together the egg whites and granulated sugar into stiff meringue.
• Fold together and pour into prepared 10-inch pan.**
• Bake at 325 degrees for 30-40 minutes, until the center no longer wiggles and the surface is no longer glossy.
• Top with warm ganache or chocolate curls.

^* You may substitute any flavor liqueur. Amaretto is a particularly good match with the almond flour in the recipe.
^** Or bake in 4 oz. molds or cake rings for 20 to 30 minutes. Serve at room temperature for maximum “fudginess” and plate with crème anglaise, favorite sauce (“caramel is really good with the whiskey,” says Becker) and/or berries. Yield: 1 10-inch round cake, 12 to 16 portions