Sunday, October 14, 2012

Chocolate-Bourbon Bundt Cake with Oven-Braised Figs in Grand Marnier

                                                                      Photography by Rachel Horesovsky

For my 50th birthday, Emma and Rachel put their heads together and created this incredible dessert.  WOW.  what a showstopper!  The combination of super moist bourbon chocolate cake and hot boozy figs was pure genius.  Mama Ozzy couldn't be prouder!

The cake is very dark, flavored with coffee and chocolate and packs a really heavy punch of bourbon.  It is incredible on its own and needs absolutely no icing.  It is beyond out of this world served with hot oven-braised figs in Grand Marnier syrup.  Just top it off with a little freshly whipped cream and you will be in heaven.

Mmmmmmmm... oven-braised figs in Grand Marnier

Chocolate Bourbon Bundt Cake with Oven-Braised Figs in Grand Marnier
serves 10-12

1 cup unsweetened cocoa powder + 3 Tbsp for dusting the pan
1 1/2 cup brewed coffee
1/2 cup Bourbon
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
2 cups sugar
2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs room temp
1 tsp vanilla

Preheat oven to 325 F.

Generously butter a 10-inch bundt pan and dust with 3 Tbsp cocoa powder.

In a medium sauce pan combine 1 cup cocoa powder, coffee, bourbon and butter and heat over medium high heat, stirring constantly until butter is melted and mixture is smooth.  Remove from heat. Let cool 10-15 minutes.

In a large bowl combine flour, baling soda and salt and whisk to combine.

In a separate bowl combine eggs and vanilla and whisk to combine.

Add egg mixture to cooled chocolate mixture and whisk until well mixed.

Pour chocolate mixture into flour bowl and whisk until just combined.  DO NOT OVER MIX.  Batter will be thin and bubbly.

Pour into prepared bundt pan and bake 40- 50 minutes until a cake tester removes cleanly.

Cool cake for 2 hours on a wire rack before removing from pan.  Cake is best when prepared one day ahead and allowed to "ripen" for at least one day, wrapped in plastic rap.

12 fresh figs
1/3 cup
1/2 cup water
1/4 cup Grand Marnier

Preheat oven to 300F.

Poke the bottom of the figs several times with a fork and place them in a buttered oven-proof casserole or oven-proof skillet.

Sprinkle figs with sugar, then add water to the dish.

Bake figs for 30 minutes, basting with pan juices twice (once after 10 minutes, again after 20).

Transfer dish to stovetop and add Grand Marnier.  Bring to a boil over medium high heat and then carefully ignite Grand Marnier (this burns off the alcohol and looks very fancy!).

Figs flambe' !

To serve:
 Slice a wedge of cake and place on a plate.  Cut figs in half and garnish cake.  Spoon fig juices over cake slices and figs.  Garnish with lightly whipped cream.

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