Subj : 2/1 Darl Chocolate Day 5
To   : All
From : Dave Drum
Date : Tue Jan 31 2023 03:57:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Whiskey-Soaked Dark Chocolate Bundt Cake
Categories: Cakes, Desserts, Chocolate, Booze
     Yield: 11 servings

     1 c  Unsalted butter; softened,
          - more for greasing pan
     2 c  A-P flour; more for dusting
          - pan
     5 oz Unsweetened chocolate
   1/4 c  Instant espresso powder
     2 tb Unsweetened cocoa powder
     1 c  Bourbon, rye or other
          - whiskey; more for
          - sprinkling
   1/2 ts Kosher salt
     2 c  Granulated sugar
     3 lg Eggs
     1 tb Vanilla extract
     1 ts Baking soda
          Confectioners’ sugar;
          - garnish (opt)

 Grease and flour a 10-cup-capacity Bundt pan (or two 8-
 or 9-inch loaf pans). Set oven @ 325ºF/165ºC. In
 microwave oven or double boiler over simmering water,
 melt chocolate. Let cool.

 Put espresso and cocoa powders in a 2-cup (or larger)
 glass measuring cup. Add enough boiling water to come up
 to the 1 cup measuring line. Mix until powders dissolve.
 Add whiskey and salt; let cool.

 Using an electric mixer, beat 1 cup butter until fluffy.
 Add sugar and beat until well combined. Beat in the
 eggs, one at a time, beating well between each addition.
 Beat in the vanilla extract, baking soda and melted
 chocolate, scraping down sides of bowl with a rubber
 spatula.

 On low speed, beat in a third of the whiskey mixture.
 When liquid is absorbed, beat in 1 cup flour. Repeat
 additions, ending with whiskey mixture. Scrape batter
 into prepared pan and smooth top. Bake until a cake
 tester inserted into center of cake comes out clean,
 about 1 hour 10 minutes for Bundt pan (loaf pans will
 take less time, start checking them after 55 minutes).

 Transfer cake to a rack. Unmold after 15 minutes and
 sprinkle warm cake with more whiskey. Let cool before
 serving, garnished with confectioners’ sugar if you
 like.

 By: Melissa Clark

 Yield: 10 to 12 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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