Chef John and his team created this rich, complex, chocolaty cake. The concentrated fruity, flavors of the beer, were soaked into the drunken cherries making them zippy and full with a warm finish. Topped with whipped cream and a chocolate decoration made with bubble wrap, this cake would be perfect for a special occasion (brown chicken, brown cow...)
Chocolate Almond Cake
Makes 8-10 cakes
½ cup currants or raisins
½ cup Scotch
14oz. 60% dark chocolate
6 Tbsp water
8OZ. (2 sticks) butter, melted
6 eggs, separated
1 1/3 cups Sugar
9 Tbsp cake flour (all-purpose flour can be substituted)
1 1/3 cups almond flour
Just a pinch of salt
Preheat oven to 350°F
Butter and flour the individual aluminum cake pans. Set currants and scotch in a small pan, cover, and let sit (off heat) while you proceed with the recipe.
In a medium saucepan, melt water, chocolate and slowly add melted butter.
In a large mixing bowl, beat the egg yolks and sugar until it reaches the ribbon stage. The mixture will be pale, extremely thick and fall back into the bowl in ribbons. Slowly add in the melted chocolate mixture.
Beat the egg whites and salt in a separate bowl until soft peaks are formed; beat until stiff peaks are formed.
Mix in cake flour and almond flour to this mixture. Add the currant and Scotch mixture. Fold 1/3 of the egg whites into chocolate mixture and then fold in the rest.
Divide final cake mixture into the prepared baking cups.
Bake at 350 degrees for 9-11 minutes; center should still be a little gooey.
Drunken Cherry Sauce
4 cups dried cherries
1 Cup sugar
1 Cup red wine
12oz. of your favorite beer
2 teaspoons ginger, peeled, grated
Zest of 2 lemons
Combine in non-reactive pan and cook until the mixture is slightly thickened, about 25 minutes.
|Chocolate bubble wrap decoration up-close|
Bubble Wrap Chocolate Decoration
Melt dark chocolate and temper, using off set spatula spread thin over small bubble wrap, place in freezer to set. Flip wrap over and peel from harden chocolate. Break into pieces for garnish.