Emeril Lagasse's Mississippi Mud Cake |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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This is from Emeril Lagasse's new book, Prime Time Emeril Ingredients:
1/2 lb unsalted butter |
2 teaspoons unsalted butter, cut into 1/2-inch pieces |
1 tablespoon unsweetened cocoa powder |
2 cups all-purpose flour |
1 teaspoon baking soda |
1/8 teaspoon salt |
1/2 cup bourbon |
1 1/2 cups strong brewed coffee, cooled |
5 ounces unsweetened chocolate, chopped |
1 3/4 cups sugar |
1 teaspoon pure vanilla extract |
2 large eggs, lightly beaten |
Directions:
1. Preheat the oven to 275 °F.
2. Grease a Bundt pan with 2 teaspoons of the butter, then lightly dust with the cocoa.
3. Sift the flour with the baking soda and salt into a bowl, and set aside.
4. Warm the bourbon and coffee in the top of a double boiler or a stainless steel bowl set over a pan of simmering water for 5 minutes.
5. Add the chocolate and remaining butter and cook, stirring, until melted and smooth, about 3 minutes.
6. Remove from the heat.
7. Add the sugar and stir to dissolve.
8. Cool slightly.
9. Using a whisk or an electric mixer, stir the flour, 1/2 cup at a time, into the chocolate.
10. Add the vanilla and eggs, whisking to mix well.
11. Pour the batter into the prepared pan and bake for 1 hour.
12. (The cake will be slightly soft in the middle.) Remove from the oven and let rest in the pan for 20 minutes, then turn out onto a cooling rack to cool for at least 30 minutes before serving.
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