“Fête” Noire 70 Chocolate Cake

Traditionally, I’d be all about a festive apple or pumpkin pie – but then, you can never go wrong impressing your family and holiday season guests with a delicious liqueur infused cake.

As if you need another reason to indulge, this original creation by New York pastry chef Martin Howard for B&B liqueur involves a mere fifteen minutes to prepare. As gourmet comfort food goes, this dessert recipe is the perfect choice home entertaining.

“Fête” Noire 70
Cook Time: 15 minutes

Ingredients
1 T. B&B® Liqueur
8 oz. unsweetened chocolate
4 oz. bittersweet chocolate
1 cup butter, soft
1 cup sugar
1/3 cup water
5 eggs
1/4 cup sugar
1/4 tsp. salt

Preparation
In a small pot, bring 1 cup sugar and water to a boil and set aside. Melt chocolates in a bowl over a pot of simmering water. Remove and stir in butter with a rubber spatula.

Stir sugar mixture into chocolates in a slow steady stream. Stir in B&B Liqueur. In the bowl of an electric mixer, whip eggs, remaining sugar and salt. Fold egg mixture into chocolate mixture one half at a time. Pour into a greased and papered 9″ cake pan.

Place in a larger pan with 1″ of hot water. Bake at 275° for about 40 minutes Let cool for 20 minutes and turn out onto cake plate or cardboard circle. Dust with powdered sugar if desired. Serve at room temperature.

Image: B&B Liqueur