FLOURLESS CHOCOLATE, WHISKEY AND GUINNESS CAKE
I'm digging into my Irish heritage with this boozy brownie cake. It combines the best spirits and beer the Emerald Isle has to offer with the irresistible richness of decadent dark chocolate.
3/4 cups cocoa powder
2 tablespoons cornstarch
1 teaspoon salt
200 g 70% dark chocolate (about 7 oz), chopped
1/2 cup unsalted butter , cubed
1/2 cup stout beer (such as Guinness)
1 1/4 cup packed brown sugar
2 egg yolks
3 tablespoons Irish whiskey
Whiskey Cream Cheese Icing:
Half pkg (250 g pkg) cream cheese , softened
1/4 cup unsalted butter , softened
2 tablespoons Irish whiskey
2 cups icing sugar
Cake: Grease 9-inch round cake pan and line bottom with parchment paper. In small bowl, whisk together cocoa powder, cornstarch and salt. Set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with butter, stirring, until smooth. Whisk in stout and brown sugar until combined. Whisk in whole eggs and egg yolks; remove from heat. Sprinkle with cocoa mixture; stir just until combined. Pour batter into prepared pan.
Bake in 375°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 30 to 35 minutes. Let cool for 10 minutes. Invert cake from pan onto cooling rack; peel off parchment paper. Brush with whiskey; cool completely, about 1 1/2 hours. Transfer cake to large plate.
Whiskey Cream Cheese Icing: While cake is cooling, finely grate zest of lime to make 1 tsp; juice lime to make 1/2 tsp. Set aside. In bowl, beat cream cheese with butter until smooth. Beat in whiskey and lime juice; gradually beat in icing sugar until smooth. Using offset palette knife, spread icing over top of cake; sprinkle with lime zest. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)