Chocolate Whisky Fudge Cake with Caramel Sauce*
I’m wondering if you are all sick of chocolate after the Easter holiday… Is there such an impediment?
With Easter and several birthdays at the beginning of the year, it is a busy time – and requests for the family favourite birthday cake, come thick and fast!
Naturally, it’s a chocolate cake! A moist and fudgey, rich & decadent chocolate cake! It makes a terrific do-ahead dessert as both the cake and the caramel sauce freeze really well.
This tipsy recipe was easy to paleofy, except for the alcohol, of course – but birthdays only come but once a year! As a teetotaller, I’m amazed that I am not affronted by the booziness of it -but I love it and it works well with both whisky or rum, but I like whisky best.
Strange, because I can’t stand whisky in any other way; perhaps due to an adolescent misadventure! Substitute red wine or a Sauternes if you prefer.
The sweetness of this recipe depends on the chocolate and alcohol that you use. If you use a 70% dark chocolate, you will need the full 180 grams of sugar. If you use a less bitter chocolate, you may want to cut down the sugar to 150 grams. The same goes for the alcohol. If you use a Frangelico or sweeter liqueur, you could probably cut down the sugar too. But try the recipe as it is and see what you think.
Incidentally, using hazelnut flour instead of almond meal and Frangelico instead of whisky makes a really yummy “nutella” version.
You need to make this cake – it will become a family favourite of yours as well ♥
220g dark chocolate + 50g dark chocolate, chopped extra
180g rapadura or coconut sugar
180g almond meal
30g tapioca flour
3 teas baking powder
1 teas salt
1/4 teas cinnamon (because I can’t resist!)
Chop the 220g chocolate on SP 8 for 10 seconds. Add the butter and sugar and melt together on SP 4 at 50°C for 2 minutes. Add the whisky and continue to cook at 50°C for another 30 seconds, SP 5.
Add the eggs, almonds, tapioca flour, baking powder, salt & cinnamon and blend on SP 5 for 10 seconds, until well combined. Stir through the last 50g chopped chocolate and pour into a greased, lined 22cm springform tin.
Bake in 170°C oven for 45 – 50 minutes. It will have a slight wobble and will firm up on cooling. Serve with caramel sauce and cream.
100g dates soaked in 100g hot water for 10 minutes
30g nut butter (I used almond)
50g rapadura sugar
1 teas vanilla extract
1 big pinch salt
100g – 150g cream or coconut milk
In the TM, add all of the ingredients, including the soaking water and blitz on SP 9 for 1 minute. Scrape down and cook for 5 minutes at 90°C on SP 5. Taste for sweetness and consistency and add some stevia and/or water if desired.