Sunday, February 04, 2007

Chocolate Mocha Cake with Bailey's Irish Cream

A hiatus from the kitchen but I am back today with a dark and delicious chocolate mocha cake with Bailey's Irish Cream for the sister's birthday.

The recipe was adapted from a recipe by Tamasin Day-Lewis that uses Irish whisky instead. Although I thought the recipe required quite a bit of preparation but once everything was ready and in place, it was just a matter of carrying out the procedures.

The cake is not too sweet, borderline bitter so you would want to use the best bitter chocolate you can get your hands on. If the cake has been resting in the refrigerator, a mere few seconds in the microwave will instantly revive the cake into its moist and melt-in-mouth goodness although the ground almond gave also gave it a nice crumb texture simultaneoulsy. It was thus not cloyingly rich and just delicious. I would think it can only get better if there was some vanilla ice cream to go along as well.

(for the cake)
6 ounces semisweet chocolate, minimum 70% cocoa solids
4 tablespoons freshly made strong mocha coffee
2 tablespoons Irish whiskey
7 tablespoons sugar
1 tsp vanilla extract
1/2 cup unsalted butter, soft enough to cream
3 eggs, separated
1/2 cup freshly ground blanched almonds
A few drops natural bitter-almond extract
6 1/2 tablespoons all-purpose flour, sifted

for the frosting
2 ounces best bittersweet chocolate
2 tablespoons Irish whiskey
1/4 cup unsalted butter


Make the cake
1. Preheat oven to 160°C. Butter and flour an 8-inch cake pan.

2. Melt the chocolate in the top of a double boiler with the coffee and whiskey. Remove the top pan and allow them to cool.

3. Cream together all but a tablespoon of the sugar with the butter until it is pale and fluffy, then beat in the egg yolks, one at a time.

4. Whisk the egg whites with a pinch of salt to soft peak stage, then add the last tablespoon of sugar and beat to firm peaks.

5. Blend the chocolate mixture into the creamed butter and sugar with a rubber spatula, then stir in the ground almonds and bitter almond extract. Fold in a spoonful of the egg white, followed by a spoonful of flour, and continue until it's all blended in.

6. Scrape the mixture into the cake pan and bake it in the center of the oven for 35-40 minutes. A skewer should come out clean. Cool in the pan for 10 minutes, then run a knife round the edge of the pan and turn the cake out on to a rack.

Make the frosting
1. Melt the chocolate and whiskey in the top of the double boiler until satiny smooth.

2. Remove from the heat and beat in the butter, a tablespoon at a time. Stand the bowl over iced water and continue to beat, otherwise the butter and the chocolate will separate. You can always add a little cream if this happens — whisk and the mixture will cohere. Spread the icing over the cake, leaving a rough finish.


Chubbypanda said...

Baby, you're singing my song. Mmm...

Joan said...

that cake looks sinfully good!