Spiked Fudge Cake Recipe #379279
A chocolate-lover's recipe - one that will even be a favorite of yours, for years to come. Many great holiday desserts add to the spirit of the occasion with a dash of good-quality liquor or liquer. This has been one of our favorites and I hope it will be yours, as well. DianasDesserts.com 11/18/2002.;)
by Manami
1½ hours | 30 min prep
SERVES 8 -12
- 1 1/4 cups pastry flour or cake flour
- 1 teaspoon baking soda
- 10 1/2 ounces bittersweet chocolate, cut into small chunks
- 3/4 cup unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs, separated
- 1/3 cup whiskey, warmed slightly
- 1 tablespoon vanilla extract
- confectioners' sugar
- ice cream or whipped cream
- Preheat the oven to 350°F
- Line a baking sheet with parchment paper and set an 8 by 2 1/2-inch ring on it.
- Wrap an 8-inch cardboard cake round with foil and set aside.
- In a small bowl, sift together the flour and the baking soda & set aside.
- In a double boiler or a metal bowl placed over simmering water, melt the chocolate; keep warm.
- Meanwhile, with the paddle of an electric mixer, cream the butter until light.
- Gradually add 1 cup sugar and continue to cream the butter until the mixture is light and fluffy. (It is very important to beat the mixture long enough so it really is fluffy.)
- One at a time, beat in the egg yolks; then, beat in the whiskey 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 use a rubber spatula to fold in half the flour mixture.
- Fold in the remaining flour.
- With a clean whisk and bowl, whip the egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are shiny and firm, but not stiff.
- Stir 1/4 of the whites into the batter to lighten it, then fold in the remaining whites.
- Pour the batter into the prepared cake ring and bake in the preheated oven for 1 hour.
- Remove from the oven and immediately place the foil-covered cardboard round on top of the ring and, holding the round and the baking sheet together with heatproof pads or oven gloves, invert them.
- Lift off the baking sheet at once; run a sharp knife around the sides of the cake, loosening the cake from the ring, but do not remove the ring from the cake.
- Let the cake cool completely on a rack.
- Then, carefully lift off the ring.
- Dust the cake with sifted powdered sugar, cut into thin wedges, and serve with rum-raisin ice cream or mocha whipped cream.
- E N J O Y!
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5 stars