Or, as Dorie also calls it, "The Cake That Got Me Fired." It's a good story. Go buy the cookbook and find out how it happened.
This is a (mostly) flourless chocolate cake with a rather adult edge to it. The original recipe called for whisky soaked raisins and almond meal. Dorie's version calls for Armagnac soaked prunes and pecan meal. Ok, she changed the recipe at the restaurant where she was working. That's why she got fired. Buy the book anyway.
I went with the original recipe. Remember this:
Whisky I had. Raisins I had. Ground almonds, yup, in the cabinet.
As I said before, flourless chocolate cake. I used many many dishes.
My last count was six cooking vessels. It's not a complicated recipe, but you need to know what you are doing. It's a medium-high fuss factor. I was a little confused with the instructions for the whisky soaked raisins. The prunes were boiled in water, steeped in the Armagnac, and then flamed a little. The raisins, as far as I could tell, were just supposed to steep for at least three hours. I decided to flame them before I added them to try to take a little boozy edge off of them. It didn't work.
I didn't follow the "put it on a sheet pan" instruction. I've found that the bottom of things don't cook as well when I do that. I also didn't bother taking it off the bottom of the springform before serving.
This is the finished, fairly unattractive cake.
Here's where I also veered away from the recipe. I chose not to frost it. I thought that it was rich enough without another layer of chocolate. I think it was a good choice.
What I did do was dust the cake slices with powdered sugar. It came out looking just lovely.
The verdict was mixed. The girl did not care for it. The boy ate up his entire piece. The husband, who is the whisky fan, really liked it. The husband's friends finished the rest of the cake. In one night. They liked it. I thought it was good, but the raisins were a little much for me. Ok, raisins would have been fine, it was the serious shot of whisky that came with each raisin that raised my eyebrows. Apparently, the prunes tend to melt into the cake, the raisins stay intact. The chocolate flavor was lovely. The texture was silky with the barest hint of crunch to the crust. I could see this adapting very nicely for Passover.
I'm glad to have tried it. Thanks to LyB of And Then I do the Dishes for choosing this recipe. Next week is my chosen "skip week." I'll have something else sweet up. Perhaps I'll do a two-fer and make it from a cookbook I've never used!