MADISON, Wisconsin (WMTV) – For those celebrating St. Patrick’s Day this weekend, Madison College Chef Paul Short shows off how to make the perfect Irish dessert.
FOR THE CAKE
- 1.5 ounces of semi-sweet Callebaut chocolate
- 3/4 cup hot brewed coffee
- 1.5 cups of sugar
- 1 1/4 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (no Dutch process)
- 1 teaspoon of baking soda
- ¼ teaspoon of baking powder
- Pinch of teaspoons of salt
- 3 ounces of beaten eggs or 1 and a half egg.
- 6 tablespoons of vegetable oil
- ¾ cup of well-stirred buttermilk
- 1/4 teaspoon vanilla
- ½ cup Bailey’s Irish Cream
- Preheat the oven to 300 ° F and grease the molds. Line the bottom of the fluted cake pan with parchment paper, just the center area and not the well. Butter the mold and sprinkle with a mixture of cocoa powder and flour. You can use a colander to evenly sprinkle the pan.
- Finely chop the chocolate and in a bowl, mix with hot coffee. Let the mixture sit, stirring occasionally, until the chocolate is melted and the mixture is smooth.
- In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another large bowl using an electric mixer, beat the eggs until they thicken slightly and are lemon colored (about 3 minutes with a stand mixer or 5 minutes with a hand mixer) . Slowly add the oil, buttermilk, vanilla and melted chocolate egg mixture, beating until combined. Add the sugar mixture and beat on medium speed until everything is combined. Pour into a greased, paper-lined fluted pan and bake in the center of the oven until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on the wire rack. Run a thin knife around the edges of the mold and invert the layer on a wire rack. Carefully remove the waxed paper from the bottom of the cake.
- Pour Bailey’s Irish Cream around the fluted area of the cake, where the sabayon will be poured.
FOR THE HAZELNUT SABAYON
- ounce of gelatin
- 5 ounces of granulated sugar
- 4 egg yolks
- 3 eggs
- 1 ½ ounce of Frangelico
- 1 cup heavy cream
- If you use gelatin in sheets, soak it in an ice bath, if you use gelatin powder, soak it in cold water. Combine the sugar, yolks, whole egg and Frangelico in a large stainless steel bowl. Place the bowl on a double grill over medium heat, whisk the ingredients together until they are thick and form a light yellow color. Remove from fire. Squeeze the excess water from the gelatin and whisk in the hot sabayon; it should melt in the sabayon. Place the mixture on an ice bath and whisk to completely cool the sabayon. If you are using powdered gelatin, heat the flowering gelatin in a liquid and pour it into the sabayon.
- Pour in the heavy cream while cooling.
- Pour the sabayon into the finished fluted chocolate cake. Let stand before serving.
Copyright 2021 WMTV. All rights reserved.