Friday, March 2, 2012
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| Chocolate Butterschnapps Cake |
"A two-layer, glazed, chocolate cake with butterscotch schnapps and butterscotch chips."
Ingredients :
- 3 (1 ounce) squares unsweetened chocolate
- 6 tablespoons butter
- 2 eggs
- 1 1/3 cups white sugar
- 3/4 cup all-reason flour
- three/four teaspoon baking powder
- half of teaspoon salt
- half cup butterscotch schnapps, divided
- 1 teaspoon vanilla extract
- half of teaspoon almond extract
- 1/4 cup semisweet chocolate chips
- half cup butterscotch chips
- 1/four cup slivered almonds
- 1 cup heavy whipping cream
- 2 cups semisweet chocolate chips
- 2 tablespoons amaretto liqueur
Instructions :
| Prep : | Cook : 10M | Ready in : |
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- Melt unsweetened chocolate and butter or margarine within the top of a double boiler or in a bowl inside the microwave. Stir till clean. Set apart to cool.
- In a big bowl, beat eggs nicely. Gradually add sugar, and beat until fluffy. Add cooled chocolate aggregate slowly; blend nicely. Stir in 1/four cup schnapps, almond extract, and vanilla. Briefly stir together flour, baking powder, and salt; steadily add flour aggregate to chocolate aggregate. Mix handiest to combine. Stir in chips with spatula. Divide batter into two greased and floured, 8 inch, round cake pans.
- Bake at 350 ranges F (a hundred seventy five degrees C) for 20 to twenty-five mins, or till the cake checks carried out. Cool for 10 minutes inside the pans.
- Meanwhile, deliver the cream to a boil in a medium saucepan. Remove from heat, and stir in 12 oz chocolate chips. Cover, and allow stand 10 mins. Remove lid, and stir in amaretto.
- Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/three of the glaze over the layer, and then vicinity the second one layer over the first. Pour final glaze over the whole cake. Decorate with slivered almonds.
Notes :
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