Whiskey Chocolate Brownies
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Author: Robin Status: published license cc-by-sa tags: chocolate, chocolat, cake, recipe, recept, cacao, coffee, brownie, taart, whisky, Chocolate & Whisky Mud Cake, whiskey, chocolade, Mud Cake, Zalig zoet, Tempted,
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Share on TwitterFor the cake
250g butter, chopped
200g chopped dark chocolate
375g caster (superfine) sugar
125ml whisky
1 tablespoon instant coffee granules
185g plain flour
60g self-raising flour
40g unsweetened cocoa powder
2 eggs, lightly beaten
3 tablespoons whisky, extra
For the chocolate glaze
80ml cream
90g dark chocolate
Preheat the oven to 160ºC. Grease a 20cm square tin and line the base and sides with baking paper.
Dissolve the instant coffee powder in 125 ml hot water and put with the butter, chocolate, sugar and whisky in a saucepan that you can hang in another pan with boiling water to heat au bain marie. Just be patient for everything to melt. It will melt by itself and it will become a beautifully consistent, thick sauce.
Sieve the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined. Whisk in the eggs. Pour into the prepared tin.
Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Pour the extra whisky over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.
For the chocolate glaze, put the cream and the chocolate in the small saucepan and heat over another pan with boiling water au-bain-marie. Again, just be patient it will melt by itself. Stir until a nice, consistent chocolate sauce. Then set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.
Or do what I did, I sliced the cake it cubes and dipped those into the glaze.
From: "Tempted" by Murdoch books / "Zalig Zoet" by Terra Lannoo.
My notes: it really was a lot, half the recipe would have been enough. I added a little bit of lavender to the glazing which was almost undetectable but nice. Next time I'll sprinkle it with salted thym or what is it that you sometimes find in pralines these days?
