Tuesday, March 3, 2009
TWD - Chocolate Armagnac Cake
This week’s TWD recipe was chosen by Lyb of And Then I do the Dishes and is Chocolate Armagnac Cake. Actually, my cake became a chocolate port cake, as all of our spirits (actually we only have gin, vodka and brandy) are packed up and I didn’t want to go and buy Armagnac or brandy for one cake, but I did have some port which a client gave me, so I used that in place of the Armagnac. I figured that I was allowed such poetic licence, given that Dorie used the same licence turning a whisky and raisin cake into a prune and Armagnac cake!
This is a delicious, dark and fudgey chocolate cake. Yes, it does have prunes in it, but I think even a non-prune lover , such as myself, would like this cake, as the prunes just seem to add to texture rather than taste. The prunes are simmered in boiling water and the steeped in Armagnac – or port in my case. You are meant to light the Armagnac once you have poured it over the prunes, but I didn’t think that port would have enough alcohol to light, and actually, I am not sure what lighting the alcohol adds other than another challenge to the recipe – if anyone can enlighten me, please do so!
I halved the recipe to make a 6 inch cake. The glaze was meant to be made from chocolate, butter and icing sugar, but I had some leftover ganache in the freezer, so used that instead and it was perfect!
We only ate a small wedge of this cake and I gave the rest to my friend for her husband who gave us a meal of fresh snapper he had caught last week. Thankfully Jenny is very understanding about receiving only 7/8ths of a cake!! I would definitely make this cake again. It would make a wonderful dessert served with softly whipped cream.
Check out the other TWDers here.