• 2/1 Darl Chocolate Day 5

    From Dave Drum@1:3634/12 to All on Monday, January 30, 2023 17:50:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Whiskey-Soaked Dark Chocolate Bundt Cake
    Categories: Cakes, Desserts, Chocolate, Booze
    Yield: 11 servings

    1 c Unsalted butter; softened,
    - more for greasing pan
    2 c A-P flour; more for dusting
    - pan
    5 oz Unsweetened chocolate
    1/4 c Instant espresso powder
    2 tb Unsweetened cocoa powder
    1 c Bourbon, rye or other
    - whiskey; more for
    - sprinkling
    1/2 ts Kosher salt
    2 c Granulated sugar
    3 lg Eggs
    1 tb Vanilla extract
    1 ts Baking soda
    Confectioners’ sugar;
    - garnish (opt)

    Grease and flour a 10-cup-capacity Bundt pan (or two 8-
    or 9-inch loaf pans). Set oven @ 325ºF/165ºC. In
    microwave oven or double boiler over simmering water,
    melt chocolate. Let cool.

    Put espresso and cocoa powders in a 2-cup (or larger)
    glass measuring cup. Add enough boiling water to come up
    to the 1 cup measuring line. Mix until powders dissolve.
    Add whiskey and salt; let cool.

    Using an electric mixer, beat 1 cup butter until fluffy.
    Add sugar and beat until well combined. Beat in the
    eggs, one at a time, beating well between each addition.
    Beat in the vanilla extract, baking soda and melted
    chocolate, scraping down sides of bowl with a rubber
    spatula.

    On low speed, beat in a third of the whiskey mixture.
    When liquid is absorbed, beat in 1 cup flour. Repeat
    additions, ending with whiskey mixture. Scrape batter
    into prepared pan and smooth top. Bake until a cake
    tester inserted into center of cake comes out clean,
    about 1 hour 10 minutes for Bundt pan (loaf pans will
    take less time, start checking them after 55 minutes).

    Transfer cake to a rack. Unmold after 15 minutes and
    sprinkle warm cake with more whiskey. Let cool before
    serving, garnished with confectioners’ sugar if you
    like.

    By: Melissa Clark

    Yield: 10 to 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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