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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This rich chocolate cake gets a sensational finish from a Coffee-Bourbon Syrup. It's so delicious that you can skip the ice cream, and we never skip the ice cream. Ingredients:
1/2 cup bourbon |
1 1/3 cups sugar |
12 ounces bittersweet chocolate, coarsely chopped |
1 cup (8 ounces) butter, cut into pieces |
5 large eggs |
1 1/2 tablespoons all-purpose flour |
2 1/2 tablespoons cocoa powder, divided |
hot water |
coffee-bourbon syrup |
hazelnuts |
Directions:
1. Preheat oven to 375°. Grease a 9- x 2-inch cake pan, line the bottom with parchment paper, and set aside.
2. Combine bourbon and sugar in a large saucepan; bring mixture to a boil. Remove from heat, and add chocolate and butter, stirring until smooth. Set aside, and let cool to room temperature.
3. Beat in eggs, one at a time, until very well blended. Fold in flour and 1 1/2 tablespoons cocoa powder. Pour batter into prepared cake pan. Set pan in a large roasting pan filled to depth of 1 inch with hot water.
4. Bake at 375° for 1 hour and 15 minutes, basting with Coffee-Bourbon Syrup every 15 minutes after a crust has developed on cake's surface.
5. Cool cake; cover and refrigerate 6 hours or overnight. Transfer cake onto a serving plate, and dust with remaining 1 tablespoon cocoa powder. Top with hazelnuts.
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