Flourless Chocolate Cake w/ Chocolate Whiskey Sauce

piacevole/lovely

Welcome to a new week! Peter Cotton tail has completed his travels,

Atlanta beat Chicago on Opening Day (16-5), and the weather is stunning!

And, most exciting of all? My wonderful neighbors, J&M, got married today! They are two fabulous friends and I was honored when J asked me if I would make the cake. Of course! They are the same couple that I made their son's 1st "Cookie Monster B'day cake, and Cookie Monster cupcakes for his class. Because the wedding only included family and was on a weekday, she wanted a small cake. Other than that....she gave me carte blanche! The result?

I wanted to make sure I included their favorite colors, blues (big Duke fans) and greens, and their favorite flavor on the bottom 6" layer, red velvet. She was excited, as she didn't have any idea what to expect. Originally, she thought the cake would look similar to my first wedding cake because she came to check it out for me and an unbiased eye. I am so excited she liked her cake. :)

As far as today's post/cake? Flourless Chocolate Cake with Chocolate Whiskey Sauce. I am still working through different recipes at the restaurant and trying to solidify a dessert menu. Even if items get the thumbs down for the menu, they are all still really good/tasty. So, I am bringing them to you! Enjoy!

Flourless Chocolate Cake

10 ounces bittersweet chocolate, roughly chopped
10 Tbsp butter, unsalted
1 cup sugar
7 eggs, separated
¼ teaspoon vanilla
1 tsp. salt
Chocolate Whiskey Sauce (recipe follows)

Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside. (Or use ramekins, ring molds – which is what I used here)

Melt the chocolate in a double boiler. In the meantime, using the whisk attachment, whisk the egg whites and salt to stiff peaks. Set aside.

Then, using the paddle attachment, beat the sugar and butter together until well blended. Add yolks in one at a time, being sure to scrap down the sides of the bowl in between each addition. Add vanilla, then chocolate and mix well.

Fold in egg whites until fully incorporated and a brownie-like batter appears.

Pour batter into prepared pan(s) and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. (If using small ramekins/molds, check at 20 minutes.) The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. Serve with Chocolate Whiskey Sauce.

Chocolate Whiskey Sauce

½ cup dark chocolate

½ cup milk

1 ½ Tbsp. sugar

3 Tbsp. heavy cream

2-4 Tbsp. whiskey *

Melt the chocolate in a double boiler. Heat the milk and sugar in a very small saucepan over low heat to a low simmer, stirring until the sugar is dissolved. Add the milk in small parts to the melted chocolate, stirring all the time until you have a smooth, glossy emulsion. Stir in the cream. Allow to cool completely. Stir in the whiskey.

* Add depending on your taste. The alcohol flavor becomes more pronounced the longer the sauce sits. Last at least 1 week in the refrigerator, in an airtight container.