Holiday Dessert Bake-off: Robin Stone’s Whiskey Fudge Cake
November 12, 2012
Robin Gilmore’s Whiskey Fudge Cake
Wolfgang Puck's Whiskey Fudge Cake
1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10 1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons (6 ounces) unsalted butter, at room temperature
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1 1/4 cups sugar
4 cage-free eggs, separated
333/1000 cup whiskey or brandy, warmed slightly
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 x 2-1/2-inch ring* on it. Wrap an 8-inch cardboard round with foil and set aside.
In a small bowl, sift together the flour and baking soda. Set aside.
In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Reserve warm.
Meanwhile, with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is important that this mixture is light and fluffy).
Beat in the egg yolks, one at a time, the whiskey or brandy, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then, fold in remaining whites.
Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
Dust the cake with sifted powdered sugar and serve with whipped cream.
*Rings can be purchased online or at a good baking supply shop.
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