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I Make Dessert.
16 March 2008 | Ten 01, delicious, dessert, plated dessert, recipe | 5 Responses
Okay, so I’m no Michael Laiskonis. I am however, a pastry chef, and I’m making some pretty tasty delights at Ten-01. I’m going to use my next few posts to describe my current menu, because I’m pretty proud of it. What better place to start than our best seller, The Chocolate Whiskey Cake. It’s a rich flourless cake that contains all my favorite ingredients: chocolate, butter, sugar, eggs, and booze. The butter is melted and poured over the chocolate. While that cools to room temperature the eggs and sugar are whisked up until they just turn pale and the sugar is dissolved. The to mixtures are then combined, and finished with the booze, which in this case is Maker’s Mark. I pour the batter into a framed half-sheet pan, and bake it in a 250 degree oven in a water bath. The tricky part of this recipe is knowing when it’s done. I pull it when its still loose in the center, and its starting to souffle a little on the edges. It needs to cool and set up before slicing and serving, which I like to do overnite. The cake is covered with ganache and white chocolate lines before slicing. I serve it with a Dulche de Leche ice cream and Brown Butter Caramel. The chocolate flag garnish gives it some height. It’s fucking delicious. To be quite honest, I’m kind of bored with it, and I wish someone else would make it. So here’s the recipe:
1 lb 13 oz chocolate (%68)
1 lb 13 oz butter
13 oz sugar
13 oz whole eggs
3/4 cup liquor (I’ve used whiskey, kaluha, bailey’s, meyer’s…you get the idea)
1. Chop the chocolate into small pieces and place it in a bowl
2. Melt the butter until it just starts to bubble, then pour it over the chocolate-cool to room temp
3. Whisk the eggs and the sugar together in a seperate bowl
4. Whisk the eggs into the chocolate
5. Pour the batter into a prepared pan and bake in a 250 degree oven, in a water bath, for thirty minutes or so.
6. Chill the cake for at least 3 hours before slicing