This rich dense cake makes a perfect finish with a light and fruity local or Belgian raspberry beer (such as Mort Subite Framboise). Top each serving with a dollop of whipped cream.
- Portion size 14 servings
- Credits : Canadian Living Magazine: November 2007
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, cream and butter, stirring occasionally.
In large bowl, whisk together eggs, sugar, flour and bourbon; stir in chocolate mixture just until combined. Fold in nuts. Scrape into greased 8-inch (2 L) springform pan.
Bake in 275°F (140°C) oven for 1 hour or until centre is firm to the touch. Let cool in pan on rack for 15 minutes. Turn out onto serving plate; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts Per each of 14 servings: about
- Sodium 23 mg
- Protein 4 g
- Calories 252.0
- Total fat 29 g
- Cholesterol 64 mg
- Saturated fat 9 g
- Total carbohydrate 17 g
- Iron 7.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 8.0