The Maine Windjammer Association
Maine Windjammer Association Newsletter
February 2017
 / VOLUME 17  / ISSUE 2  
Fresh from the Galley – Bourbon and Chocolate!


Every captain knows that the menu makes all the difference – nothing whets the appetite like a day at sea, and every scrumptious meal is finished with something sweet: homemade ice cream, a fresh pans of brownies, or possibly a fresh blueberry pie. This month, we’re sharing a decadent chocolate cake recipe that is topped with bourbon caramel sauce, courtesy of Schooner Stephen Taber – prepare to indulge yourself!

Double Baked Chocolate Cake with Bourbon Caramel Sauce

This recipe comes form Best Desserts Northwest, a Whitehouse-Crawford Restaurant specialty. They serve it in individual ramekins, but I typically make it in an 8-inch spring form pan. Serves 10. –Aimee LePage of Schooner Stephen Taber

1 cup unsalted butter, plus more for greasing pan
8 oz bittersweet chocolate, coarsely chopped
¾ cup cocoa powder, plus 1 T for dusting
1 tsp  vanilla
7 eggs, separated
⅔ cup sugar

Preheat oven to 375 degrees. Grease spring form pan, then dust with cocoa powder.

Melt butter in saucepan. Turn off heat and add chocolate. Allow to sit for 5 minutes, then stir. Repeat until chocolate is fully melted, returning to heat briefly if needed. Once all of the chocolate is melted, stir in cocoa powder. Set aside to cool.

In two large bowls, separate eggs. Whisk half of the sugar in with the yolks and beat until light and fluffy. Fully incorporate chocolate butter mixture. Beat egg whites until soft peaks begin to form, then continue to whip while slowly adding sugar. Once medium peaks form, fold whites into chocolate mixture in one-third increments.

Spread two-thirds of batter into the spring form pan. Bake for 30-35 minutes, or until puffed and set. Center should still be very moist, and should not jiggle when lightly tapped on top. Cool, then spread the remaining batter on top. Keep chilled for up to a day.

About 30 minutes before you want to have dessert, place cake in a 425 degree oven for about 15 minutes. The uncooked batter will be just set on top, but still very moist and jiggly underneath. Allow to rest for 10 minutes, then slice and serve with Bourbon caramel sauce. (recipe below)

Bourbon Caramel Sauce – serves 10

2 cup sugar
¼ cup water
¾ cup heavy cream
½ tsp vanilla
½ cup Bourbon
¼ cup butter

Stir together sugar and water in a saucepot and melt over medium high heat. Use a pastry brush and water to clean side of the pot, making sure that no sugar crystals form. Boil sugar until it begins to caramelize, then turn down heat and slowly bring it to a deep amber color. Remove from heat and stir in bourbon, followed by the vanilla and heavy cream. Return to low heat and simmer for a few minutes, stirring constantly. Remove from heat and whisk in butter. Serve with double baked chocolate cake, or over ice cream, or spoon it in your mouth!

For more information about scrumptious recipes from the galleys of the Maine Windjammer Association click here.

 


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