Tuesday, March 3, 2009

TWD: Chocolate Armangac Cake


This is a cake with a great story behind it.  When working in a restaurant, Dorie changed the recipe of a chocolate whisky raisin cake unbeknownst to everyone else in the kitchen.  People loved the cake, but she got fired for being creative.  I made the original version of the cake, with almond flour, raisins and scotch, because I had those ingredients around. 

This cake is simple and sophisticated, rich and fudgy, and just plain good.  Those of you who are skeptical of raisins and chocolate (I personally hate raisinettes), eat this cake to be proven wrong. 
 
Yet another reason why I love TWD- I would never make this cake on my own, but I now see it as a great end for a fancy dinner party. 

This weeks' recipe was chosen by Lyb of And Then I Do the Dishes.  Check out her blog for the recipe, or pg 281 of Dorie's book,  Baking, from My Home to Yours.

8 comments:

pinkstripes said...

I'm glad you liked the cake. I went back and forth trying to decide which version to do and I ended up making the prune/aramagnac version.Next time I make this cake I'll do the whiskey/raisin one.

The Food Librarian said...

Your cake looks great! And wasn't it a great story...we might not have such a great cookbook if it wasn't for that firing! Mine is cooling now...I can only hope that it looks as good as yours.

doughmesstic said...

You are right - wouldn't guests be impressed with this grand finale??

chocolatechic said...

It looks wonderful.

SUGAR B said...

Good call on the raisins. I used dates instead. Weird, huh? Love your cake!

Jennifer said...

I hate raisinettes, too, but loved this cake. It really is (was!) quite delicious. Next time I'm going to make either chocolate prune ice cream or brandied whipped cream to top it. (As it is, we ate it plain and it was still great)

Teanna said...

So great that you made it! It's quite impressive!

TeaLady said...

Great job on the cake. It looks just right.