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Title: Jkc--Jim's Kentucky Chocolate
Categories: Cake Alcohol Chocolate
Yield: 16 Servings
| FILLING | ||
| 5 | Eggs | |
| 2 | lb | Unsalted butter, room temp |
| 1/2 | lb | Sugar |
| 1/4 | c | Jim Beam Bourbon |
| 1 | lb | Courverture white chocolate |
| Ambra | ||
| 1/2 | c | Heavy cream |
| SAUCE | ||
| 1 | c | Heavy cream |
| 4 | tb | Sugar |
| 4 | Eggs | |
| 1 | tb | Vanilla |
| 4 | tb | Jim Beam Bourbon |
| SPONGE CAKE | ||
| 1 | lb | Chocolate sponge cake mix |
| 5 | Eggs | |
| 1 | c | Water |
Filling: Melt chocolate with heavy cream in double boiler, set aside to cool. In saucepan, combine water and sugar and bring to boil. Remove from heat, with an electric whisk, beat eggs into hot sugar mixture at high speed until foamy. Then switch to low speed and continue to mix until filling has cooled. Change from whisk to paddle and add chocolate mixture, Jim Beam, butter and continue to mix at medium speed until smooth and creamy. Set aside.
Cake: Mix all ingredients in bowl at high speed for 5 minutes. Prepare 12 inch round 2 inch deep baking ring. Bake at 375 degrees,45 minutes or until firm. Leave in pan to cool.
Sauce: Combine all ingredients in heavy pan and beat well. Over medium heat cook mixture, stirring constantly until thickened. (10-15 minutes) Strain mixture and set aside to cool.
Assembly: Cut cake into five 1/4 inch rounds. Soak every other round with Jim Beam bourbon. (I believe that the directions meant to say soak in the sauce mixture, BOK) Spread 1/8 inch filling between layers. Top with bourbon soaked round and spread more filling over the top layer. Garnish with whiche chocolate wedges and shavings. Before plating the cake, decorate plate by painting with strawberry sauce, plain yogurt and dark chocolate sauce.
White Chocolate Wedge: Melt one pound white chocolate in double boiler and pour out onto a plastic tray. Let cool. Cut out chocolate using a 12" round ring. Cut out a 10" round of paper and place on top of 12" round of chocolate. Dust with cocoa powder. Carefully remove paper. Cut the decorated chocolate into 12" wedges. Decorate top of cake by angling wedges.
This recipe was awarded First Prize in the desserts category at the Fifth Annual International Cruise Ship Recipes Contest, by Jim Beam Distilleries. The award went to Norwegian Cruises Lines MS Windward Pastry Chef, Ramon Rumbaoa. I am employed by this line, and I typed out the recipe for your enjoyment.
Barbara O'Keefe, 1:135/54 or barbara@sunshine.com
From: Barbara O'keefe Date: 10-14-97 (15:57) The Once And Future Legend (5) Home Cooki
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