Subj : 2/1 Darl Chocolate Day 5
To   : All
From : Dave Drum
Date : Tue Jan 31 2023 03:57:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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