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Chocolate whiskey cake
New York Times
As enjoyable as aged whiskey may be to sip, it also has a place in the kitchen. Many dishes that are fortified with spirits like Irish whiskey wind up being savored with a glass of the same alongside.
This cake, well-soaked with whiskey, is my version of Le Doris, from Simone Beck's cookbook Simca's Cuisine (Alfred A. Knopf, 1972).
Over the years I have made changes in the recipe, upgrading the quality of chocolate and slightly increasing the amount.
I also like the way brown sugar works with the whiskey. I use currants instead of raisins, and sometimes I use almond flour instead of all-purpose flour.
The choice of the brand of whiskey should favor your budget; bolder, less expensive examples may show up better in such a dish.
The cake is delicious soon after it is baked. It can even be warmed just before serving. But if it is allowed to sit overnight, well-wrapped, the flavor of the whiskey becomes more pronounced. Then it needs the whipped cream alongside, and, to sip with it, a snifter of good Irish.
Makes 6 to 8 servings
4 ounces (1 stick) unsalted butter, more for pan
1/3 cup dried currants
1/2 cup Irish whiskey
8 ounces bittersweet chocolate, 70 percent cacao, in pieces
Salt
3 large eggs, separated
1 cup light brown sugar
1 cup all-purpose flour, sifted
Confectioners' sugar
1 cup heavy cream
Heat oven to 375 degrees. Butter an 8-inch springform pan, line with parchment and butter parchment. Place currants and whiskey in a saucepan, heat until warm. Set aside.
Place chocolate and remaining butter in a heavy saucepan over low heat. Add 1/2 teaspoon salt. Heat until chocolate and butter are nearly melted, remove from heat and stir.
Beat egg yolks and brown sugar together until pale and creamy. Stir in chocolate mixture, then currants and whiskey. Fold in flour.
Beat egg whites with a pinch of salt until they hold peaks. Stir about one-fourth of egg whites into batter, then fold in the rest. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean. Cool on a rack, unmold and peel off parchment. Wrap cake in foil. Cake is best served the next day but can be served immediately.
Dust cake with confectioners' sugar.
Whip cream with 3 tablespoons confectioners' sugar; serve alongside.
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