Today we made Drunken Cherry Chip Almond Cake!
2C pitted halved fresh cherries, 1C amaretto liqueur, 1C chocolate chips, 2C flour, 1t baking powder, 1/2C butter, 1 1/2C sugar, 1/2C coarsely chopped almonds, 2 eggs
Preheat oven to 350F.
Soak cherries in amaretto liqueur 2 or more hours in a glass container covered with plastic wrap.
Sift together dry ingredients. In separate bowl, cream butter and sugar.
Stir in dry ingredients. Blend well.
Stir in chips, nuts and thoroughly drained cherries.
Turn into greased 9″ or 10″ round cake pan. Spread evenly.
Bake 45-50 minutes or until knife inserted in center of cake emerges clean.
Today we made Chocolate Polenta Cake!
This recipe is from the book, “Butter, Sugar, Eggs, Flour” by Gale Gand, Rick Tramonto and Julie Moskin; published in 1999.
We made half the recipe.
16oz chocolate chips, 8oz butter, 11 eggs, separated, 3/4C sugar, 2T: brandy, cognac, Grand Marnier, Amaretto or Sambuca; 1/2C polenta (aka cornmeal; not quick-cooking), powdered sugar
Preheat oven to 300F. Melt chocolate and butter. Blend well. Cool. Whip yolks and 1/2C sugar until very light and fluffy. Whip whites until soft peaks form. Add remaining 1/4C sugar. Continue whipping untill stiff and glossy, about 30 seconds more. Gently blend yolks into chocolate until barely combined. Sprinkle polenta and alcoholic drink evenly on top of batter and fold in. Fold in whites. Pour into parchment lined 9″X13″ pan. Bake until center is firm and cake comes away from sides of pan 1- 1 1/4 hours. Cool in pan. Sprinkle on powdered sugar, if desired.