Chocolate Cranberry Cakes with Bourbon Whipped Cream

Name: Chocolate Cranberry Cakes with Bourbon Whipped Cream
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 4
Cuisine: Global
Ingredients: 198 grams fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped; 59 milliliters bourbon; 128 grams cup dried cranberries; 3 larges eggs, separated; 118 milliliters chilled heavy cream; 118 milliliters packed light brown sugar; 59 milliliters pecans, toasted and cooled; 10 Tbsps 1/4 sticks unsalted butter

Chocolate Cranberry Cakes with Bourbon Whipped Cream might be just the dessert you are searching for. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 968 calories, 9g of protein, and 66g of fat each. Only A mixture of butter, heavy cream, cranberries, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 25 hours.

Instructions

Put oven rack in middle position and preheat oven to 350°F.

Equipment you will use

Oven

Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Paper

Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes.

Ingredients you will need

Cranberries

Bourbon

Equipment you will use

Sauce Pan

Remove from heat.

Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

Remove from heat and cool 10 minutes.

Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.

Ingredients you will need

Pecans

All Purpose Flour

Equipment you will use

Food Processor

Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes.

Ingredients you will need

Brown Sugar

Egg Yolk

Equipment you will use

Hand Mixer

Bowl

Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.

Ingredients you will need

Cranberries

Chocolate

Pecans

Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Ingredients you will need

Chocolate

Salt

Equipment you will use

Bowl

Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.)

Equipment you will use

Baking Pan

Oven

Skewers

Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)

Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.

Ingredients you will need

Powdered Sugar

Bourbon

Cream

Equipment you will use

Bowl

Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.

Ingredients you will need

Powdered Sugar

Whipped Cream

Bourbon

•Cakes are best eaten the day they're made but can be baked (but not unmolded) 1 day ahead (texture will become more dense). Cool completely, uncovered, then keep in a sealed large plastic bag at room temperature.•To make a single, larger cake, the batter can be baked in a 9 1/2-inch round tart pan with a removable bottom, about 25 minutes.

Equipment you will use

Ziploc Bags