GMA Recipe: Whiskey Fudge Cake

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Whiskey Fudge Cake
From chef and author Wolfgang Puck
1996

I love chocolate cakes that are very dense and need no filling. Cakes like this should either be served at room temperature or a little warm.

Ingredients

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

1 1/4 cups sugar

4 eggs, separated

1/3 cup whiskey or brandy, warmed slightly

1 tablespoon vanilla extract

Powdered sugar

Equipment

Baking tray

Parchment paper

8 x 2 1/2-inch ring*

8-inch cardboard round

Aluminum foil

Small bowl

Double boiler

Whisk

Electric mixer with paddle

1. Preheat the oven to 350 degrees. 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.

2. In a small bowl, sift together the flour and baking soda. Set aside.

3. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm

4. 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 very important that this mixture is light and fluffy.)

5. 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.

6. With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of the 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 the remaining whites.

7. 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.

Presentation: Dust the cake with sifted powdered sugar and serve with Creme Fraiche Ice Cream or whipped cream.

To prepare ahead: Through step 7.

*Rings can be purchased at Avery's in Los Angeles or at Bridge Kitchenware in New York (Wolfgang Puck's book contains a list of resources).