St. Patrick’s Day is upon us, which means it’s time to break out the stouts and whiskey. Last year I wrote a story about how to make Guinness cupcakes, which I still maintain are one of the best treats to have on hand at a March 17th gathering. This year, the folks at Teeling sent me this amazing-looking recipe for warm chocolate cake that also looks like a pretty solid option. Instead of Baileys icing, this one is topped with a whiskey caramel sauce. Yes, a whiskey caramel sauce. It’s the creation of Chef Joseph Mallol of the Dead Rabbit in NYC, and is something you’ve got to see (and eat).
Warm Chocolate Cake
Ingredients
1 lb equatorial chocolate 55% (Valrhona) or high-quality semi-sweet chocolate
1/2 lb butter
8 eggs
2 eggs yolk
1 cup Sugar
2 Tbsp. vanilla extract
1 Tbsp. Teeling Small Batch Irish Whiskey
1/8 cup AP flour
Directions: Melt chocolate and butter in a medium bowl over a pot of boiling water. In another bowl mix the rest of the ingredients. When the chocolate is melted, add to the rest of ingredients and mix well.