Could someone help me locate a recipe? Drunk Cake?

Question

This recipe, instructed you to take shots as you cooked the cake. It was not a fruit cake though. It was very sentimental would love to have again to pass on to my friends. I will swap recipes I have too.

Answer 1

Drunken Chocolate Cake Recipe

Ingredients
Chocolate Cake:
6 ounces bittersweet chocolate, coarsely chopped
5 ounces (1-1/4 sticks) unsalted butter
1 cup dark rum (Meyer's Dark Rum)
4 large eggs, separated
1-1/4 cups sugar
1 cup flour
Pinch salt

Chocolate Glaze:
1 cup heavy whipping cream
8 ounces bittersweet chocolate

Chantilly cream:
1/2 cup plus 1 Tbsp heavy whipping cream
1/4 tsp vanilla extract
3/4 tsp sugar or to taste
Small pinch salt


Instructions:
First pour two 1 oz shot glasses of the rum to get the amount to 2/3 cup for the recipe and sauce the baker.

To make cake:
Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm. Taking a few whiffs of the chocolate is recommended to help clear your head. Although tempting avoid adding more rum to the recipe at this point (one shot for the baker is alright).

Meanwhile, combine the egg yolks and 1/2 cup plus 3 Tbsp sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.

Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.

Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool. Now that the cake has baked feel free to take another shot of rum.

To make glaze:
Meanwhile, put the cream in a heavy-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.

To make cream:
Put all ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.

To serve:
Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream and a few more shots of rum.

Yield: 8 to 10 servings and one drunken baker

Answer 2

Bolo Bjbado' - Drunk Cake

This week it is 'Bolo Bjbado' or Drunk Cake, an unusual cake that is Spanish or Mexican in origin.

As you will see, 'Bolo Bjbado' got its name because you steep the cake in an alcoholic syrup; it is so easy to make you could probably make it drunk! The final dish is similar to the Greek ‘baklava’, in that it is very sweet, rich and sticky. The original recipe uses only breadcrumbs, but I while making this I thought I would give it a little twist by halving the amount and adding ground almonds. So if you are not a fan of almonds; leave them out but double the amount of breadcrumbs or try it with whatever spirit is your favourite: Cointreau, eau de vie etc.

eggs 12 pc
sugar 12 tbs
breadcrumbs 6 tbs
ground almonds 6 tbs
flour 2 tbs
baking powder 1 tbs
water 1 cup
sugar 2 cup
rum - dark or golden 1 cup

Place the eggs, sugar, breadcrumbs, flour and baking powder in a blender and mix to a homogenous mix

Pour into a greased and floured baking pan or cake tin

Bake at 180ºC until cooked: approx. 30 minutes.

While it is baking make the rum syrup:

place the water, sugar and rum in a saucepan

bring to the boil and simmer until the sugar has dissolved

Remove the cake from the oven; leaving it in the cake tin and while still hot, pour the syrup over it

Allow to cool, cut and serve.

Chef's Tip

Because of its extreme sweetness I personally would recommend serving this with something that has a wee bit of a bite to it. Like some yoghurt and fresh, tart raspberries or blackberries but try it with other berries or melon, peaches and or nectarine slices.