B-52 Cake
Ingredients
- Grand Marnier Layer
- 10 1/2 ounces semisweet fine chocolate ⓘ
- 1 1/3 ounces Grand Marnier ⓘ
- 5 1/4 ounces heavy cream ⓘ
- Kahlua Layer ⓘ
- 10 1/2 ounces milk chocolate ⓘ
- 5 1/3 ounces unsalted butter ⓘ
- 3 1/3 ounces Kahlua
- 1 egg yolk ⓘ
- Whiskey Layer
- 1/4 lb milk chocolate
- 1/2 lb white chocolate
- 2 tablespoons Bourbon ⓘ
- 2 tablespoons unsalted butter
Instructions
- Line the bottom of an 8" springform pan with parchment paper.
- Then proceed as follows: Grand Marnier Layer.
- In a double boiler, melt the chocolate with the Grand Marnier.
- In a small pan, bring the cream[i]just[/i] to a boil.
- Incorporate the hot cream into the melted chocolate slowly with a whisk.
- Pour into pan and chill until set.
- Kahlua Layer.
- In a double boiler, melt the milk chocolate with the butter and Kahlua.
- Cool to room temperature and then whisk in the egg yolk.
- When cool, pour over first layer which has been set.
- Chill until set.
- Whiskey Layer.
- In a double boiler, melt the chocolates and butter.
- Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
- Cool to room temperature and then add to layers already set.
- Freeze overnight until hardened, cover with plastic wrap.
- Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.
Nutrition & Diet Analysis (per serving)
1024
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).