Wednesday, February 18, 2015

Creme Brûléed Chocolate Bundt Cake


This recipe sounded amazing: chocolate chiffon cake, liqueur soaked raspberries and a creme brûlée topping.  And it did turn out quite amazing.   The cake turned out moist and chocolaty despite it sinking a bit while cooling. The raspberries were soaked with a thick blackberry vodka (but they probably could have used the liqueur).  And the creme brûlée sauce was just fantastic made with rich egg yolks and cream and vanilla beans for that true, strong vanilla flavor.  I am currently trying to figure out how else I can use that sauce; what other recipes need that extra love?

I borrowed a blow torch (and a bundt pan and the liqueur- thanks Sorrel!) for this one but was bit low on butane so it was only partially properly creme bruleed.  It did not seem to add too much to the overall flavor and was not missed on those parts that escaped the blow torch.

I would make this one again, if I only liked cake.


Please check out my fellow bloggers creations this week. 

And here's Rhiannon…



4 comments:

  1. If your cake shrunk when it cooled, try whipping the egg whites less next time. They will expand in the oven and if you underwhip them a little, they will be able to expand without collapsing. The cake is quite good-if you are a cake fan, and I will put it on the list of things to make again.

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    1. Thanks for the sage advice- will do next time!

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  2. That is a great comment @willgardenforcake about the egg whites. Your cook looks great and the creme brulee looks fantastic!

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  3. you don't like cake? I'll take it off your hands! I think that brûlée sauce would be great poured over a bowl of mixed berries. probably good drizzled on things like apple crisp, too.

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