Thursday, September 25, 2014

Baking I Flourless Chocolate Whisky Cake with Whisky Chocolate Ganache





In an ideal world, each of us should have our own queen-sized beds. I mean that way we can sprawl all over it as if it's meant for you and only you and not have to share it.

Look, I grew up sharing my bed with my sister, so sharing isn't the problem with me. And even when I lived alone, I slept on only the edge of the bed, making plenty of room for anyone who'd want to crash at my place.

But lately, I feel this overwhelming desire to sleep diagonal across the bed. It doesn't matter what time of day or night it is, I find myself sprawled diagonally across. Obviously this is a bit of an issue with the husband since he's never sure which side to sleep on, because he's never sure which side I'd wake up on. So every night I get a sounding off, that ends with "we're sharing".



I think the the "we're sharing" started getting bit too much for me because the next time I baked a cake I ensured I made individual portions. No sharing here!


This is a delicious gluten-free cake, that takes a bit of effort, only because you have to separate the eggs and fold in the whites. Ofcourse the whisky gives is a nice boozy effect but feel free to omit it from both the cake and the ganache. I, for one, will recommend to go the boozy way, it really adds a yummy edge to the cake.

This is a very moist cake and keeps well refrigerated. In fact I'd say it tastes best cold. I also suggest you make a boatloads of the whisky chocolate ganache so you can plunge in a spoon when no one is looking. Better still, don't share.




Flourless Chocolate Whisky Cake
Makes four small cakes or an 8-inch cake

Ingredients

For the cake
100 grams good quality dark chocolate
50 grams butter
1/3 cup sugar
2 eggs
1 tblsp cocoa powder
1 tsp vanilla extract
3 tblsp good quality whisky
50 grams almond meal

For the Ganache
100 grams dark chocolate
100 grams fresh cream
1/4 cup whisky
A pinch of salt

Method

1. Separate the eggs. To the yolk add the sugar and start whisking till the yolks turn pale and creamy. Add vanilla and whisky to it and continuing whisking for one minute.
2. Melt the chocolate and the butter together. Keep aside. To the egg yolks add the almond meal and cocoa powder and stir until just mixed. Add the melted chocolate mix, stir well.
3. Beat the egg whites till firm and fold into the egg yolk chocolate mix. Stir until just combined.
4. Pour into a greased tin that has been lined with butter paper. Bake at 190 degree centigrade for 30 minutes or until the skewer comes out clean.
Note: The cake will not rise much so you can fill the tin to quite a level.
5. To make the ganache, break the chocolate into small pieces and boil the cream. Pour the boiling cream over the chocolate and whisk until smooth. Add the whisky to it and the salt. Pour into a jar and keep aside until you're ready to assemble.
6. Let the cake and the ganache cool completely before you slather on the delicious goodness. Eat.



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