Fire in the Triad 2013: Drunken Chocolate Almond Cake #CompDiningNC ~ Nik Snacks

Bite it and write it. That's what I do.

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One of the most popular 2013 Fire in the Triad dessert courses was the Drunken Chocolate Almond Cake from Chef Gregory John of Greensboro Country Club. The featured ingredients during his quarterfinal battle were: Carolina Blonde from Foothills Brewing and bluefish from Wanchese Fish Company. Carolina Blonde, Scotch and red wine all contributed to the most inebriated cake of all time. Liquor and beer, never fear.

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...)


Drunken Chocolate Almond Cake

Drunken Chocolate Almond Cake

Yield: 8-10
Author: Nikki Miller-Ka of Nik Snacks
One of the most popular 2013 Fire in the Triad dessert courses was the Drunken Chocolate Almond Cake from Chef Gregory John of Greensboro Country Club. The featured ingredients during his quarterfinal battle were: Carolina Blonde from Foothills Brewing and bluefish from Wanchese Fish Company. Carolina Blonde, Scotch and red wine all contributed to the most inebriated cake of all time. Liquor and beer, never fear. 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...)

Ingredients

Chocolate Almond Cake
  • 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
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

Instructions

Chocolate Almond Cake
  1. Preheat oven to 350°F
  2. 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.
  3. In a medium saucepan, melt water, chocolate and slowly add melted butter.
  4. 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.
  5. Beat the egg whites and salt in a separate bowl until soft peaks are formed; beat until stiff peaks are formed.
  6. 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.
  7. Divide final cake mixture into the prepared baking cups.
  8. Bake at 350 degrees for 9-11 minutes; center should still be a little gooey.
Drunken Cherry Sauce
  1. Combine ingredients in non-reactive pan and cook until the mixture is slightly thickened, about 25 minutes.
Bubble Wrap Chocolate Decoration
  1. Melt dark chocolate and temper, using off set spatula spread thin over small bubble wrap, place in freezer to set. 
  2. Flip wrap over and peel from harden chocolate. 
  3. Break into pieces for garnish.

Calories

816.50

Fat (grams)

39.74

Sat. Fat (grams)

19.43

Carbs (grams)

98.20

Fiber (grams)

5.39

Net carbs

92.81

Sugar (grams)

79.18

Protein (grams)

7.79

Sodium (milligrams)

202.44

Cholesterol (grams)

85.90
Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Did you make this recipe?
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Chocolate bubble wrap decoration up-close

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