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
1 lb equatorial chocolate 55% (Valrhona) or high-quality semi-sweet chocolate
1/2 lb butter
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.
Pour batter into greased 4 oz. foil cups, and bake for 15 minutes at 350 degrees.
Teeling Whiskey Butterscotch
1/4 lb butter
1 cups brown sugar
2 tablespoons corn syrup
1 cup heavy cream
2 tablespoons Teeling Small Batch Irish Whiskey
pinch of salt
Directions Melt butter in a small pot then whisk in brown sugar and cook over medium heat for 5 minutes or until smooth. Then add the rest of the ingredients and whisk for another 5 minutes over low heat. Serve warm.
Also you will need:
Vanilla ice cream
Chopped toasted walnuts
Assemble Dessert: On a 10” plate, pour 3 tablespoons of butterscotch in the center of the plate. Then take the chocolate cake out of the foil cup and place it in the center of the butterscotch. Top with one scoop of vanilla ice cream and toasted chopped walnuts. Then serve.