We are celebrating World Chocolate Day with one of our favourites… A warm chocolate cake with Teeling Whiskey butterscotch, vanilla ice cream, & toasted walnuts.
Lovingly created by Chef Joseph Mallol of The Dead Rabbit
Check out the recipe below and let us know how you get on!
Warm Chocolate Cake
1 lb equatorial chocolate 55% (Valrhona) or high quality semi-sweet chocolate 1/2lb butter
2 eggs yolk
1 cup Sugar
2 Tbsp. vanilla extract
1 Tbsp. Teeling Small Batch
1/8 cup AP flour
Melt chocolate and butter in a medium bowl over a pot of boiling water.
In another bowl mix the rest of the ingredients.
When the chocolate is melted add to the rest of ingredients and mix well.
Pour batter into greased 4oz. foil cups, and bake for 15 minutes at 350 degrees.
Teeling Whiskey Butterscotch
1 cups brown sugar
2 tablespoons corn syrup
1 cup heavy cream
2 tablespoons Teeling Small Batch pinch of salt
Melt butter in a small pot then whisk in brown sugar and cook over medium heat for 5 minutes or until smooth.
Then add the rest of the ingredients and whisk for another 5 minutes over low heat.
Also you will need;
Vanilla ice cream
Chopped toasted walnuts
Pals to indulge with!