This year Super Bowl XLVI will feature a match up between the New England Patriots and the New York Giants. Super Bowl Sunday, or February 4, 2012, will undoubtedly be a day spent in front the television eating from a menu comprised of buffalo-flavored chicken dishes, cheese-based appetizer dishes, pizza, and grilled meats. Although beer and bar food-type dishes usually take center stage on football’s biggest night of the year, dessert should not be overlooked, especially when you can add a shot of liquor to make an adult-friendly dessert. Here is a recipe for a spectacular cake that is sure to be a crowd and taste bud pleaser.
Chocolate Whiskey Soufflé Cake
Source: Slightly adapted from Jill O’Connor’s Sticky, Chewy, Messy, Gooey
Serves 10 to 12
- 1/2 cup (1 sticks) unsalted butter cut into Tbsps, plus extra, melted for brushing
- 1/2 cup granulated sugar
- 1/2 lb bittersweet or semisweet chocolate, finely shopped
- 4 large eggs, separated, at room temperature
- 1/8 tsp salt
- 1 Tbsp Canadian Whiskey
- 1/2 tsp vanilla extract
- 1/4 tsp cream of tarter
- Position a rack in the middle of the oven and preheat to 350 degrees F. Brush a 10″ springform pan with melted butter and coat the bottom and sides of the pan with sugar. Tap out any excess sugar.
- Melted the chocolate and butter in the top of a double boiler. Set aside.
- In a large bowl, beat the egg yolks and salt at medium speed until smooth. Gradually add 1/4 cup sugar and continue beating until the mixture is thick, pale yellow, and starts to form a slowly dissolving ribbon on the surface when the beaters are lifted, about 4 to 6 minutes. Whisk in the whiskey and vanilla. Slowly add the chocolate mixture and beat until just combined.
- In another large bowl, beat the egg whites and cream of tarter on low speed until foamy. Increase mixer to high speed and beat until soft peaks form. Slowly add the remaining 1/4 cup sugar until stiff peaks forms.
- Stir in 1/3 of egg whites into the chocolate batter to lighten it. Using a rubber spatula, carefully fold the remaining egg whites into the chocolate batter until just blended.
- Spoon the batter into the prepared pan. Bake until cake rises and appears puffy and firm, about 25-30 minutes. The cake should still be moist, but not liquid, in the center, so a wooden skewer inserted in the center should come out with very moist crumbs clinging to it.
- Remove the pan from the oven and let cool on a wire rack for 15 minutes. The cake will fall slightly as it cools. Remove the sides of the pan.
- Use a sharp knife dipped in boiling water to cut the cake.
- Serve cake with caramel sauce, whipped cream, ice cream, or your favorite topping.
Here are a few other boozy desserts to help with the Super Bowl festivities:
- Bacon Bourbon Brownies on Beantown Baker.
- Bailey’s Brownies on The Whimsical Cupcakes.
- Bourbon Salted Caramel Rice Krispie Treats on Ice Cream Before Dinner.
- Chocolate Stout Cake with White Chocolate Bailey’s Frosting on My Kitchen Addiction.
- Creme de Menthe Brownies on How Sweet It Is.
- Cosmopolitan Cupcakes on Eclectic Kitchen.
- Margarita Popsicles on Confections of a Foodie Bride.
- Mudslide Pudding Shots on Bakers Royale.
- Peppermint Mocha Kahlua Truffles on My Baking Addiction.
- Pina Colada Cupcakes on Gimme Some Oven.
Stephanie Diaz is the writer behind Confessions of a City Eater. For more on baking visit Confessions of a City Eater or send your emails to firstname.lastname@example.org.