WELCOME 'MAGICAL' DECEMBER ~ CHOCOLATE BOURBON BUNDT CAKE

"Oh, with a little luck ~ December will be magic again."

~ Kate Bush

'Magical' Cyclamen

(Return of the native ~ 4th year)

The Cyclamen Society

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CHOCOLATE BOURBON BUNDT CAKE

~ Perhaps because the taste is so memorable, ideal for holiday entertaining and Derby Day, this same recipe is posted on many websites ... this keeper is from Wickwood Inn ...

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2 sticks unsalted butter (more for greasing pan)

2 cups all-purpose flour

5 oz. good quality unsweetened chocolate

(like Ghirardelli 60% or 70% cacao for baking)

1/4 cup instant espresso powder

2 Tbsp. unsweetened cocoa powder

1 cup bourbon and more for dousing

1/2 tsp. kosher salt

2 cups granulated sugar

3 large eggs

1 Tbsp. vanilla extract

1 tsp. baking soda

Confectioner's sugar or softly whipped cream for garnish

• Butter and flour a 10-cup Bundt pan. Preheat oven to 325-degrees.
• Over simmering water, melt chocolate. Let cool.
• Put espresso and cocoa powders in 2-cup or larger glass measuring cup. Add enough boiling water to come to the 1 cup measure. Mix until powders dissolve. Add bourbon and salt, and let cool.
• Using electric mixer, butter until fluffy. Add sugar and cream until well combined. Beat in eggs, one at a time, beating well between each addition. Add vanilla, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
• On low speed, beat in a third of the bourbon mixture. When liquid is absorbed, beat in 1 cup flour. Repeat, ending with bourbon mixture. Scrape batter into Bundt pan and smooth top. Bake until cake tester comes out clean, about 70 minutes and sprinkle warm cake with more bourbon. Serve warm with whipped cream or ice cream.

'SWEET VIOLETS ' ~ KENTUCKY DERBY BOURBON CHOCOLATE TORTE with CANDIED VIOLETS

"Violet! sweet violet!

Thine eyes are full of tears;

Are they wet

Even yet

With the thought of other years?"

~ James Russell Lowell

~ Sweet Violets

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KENTUCKY DERBY BOURBON CHOCOLATE TORTE

~ adapted treasured 10 year old recipe clipped from Southern Living and repeat from last year.
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12 (1-oz) chopped semisweet chocolate squares
1 (16-oz) finely ground package pecan shortbread cookies
1 1/2 cups soft unsalted butter
1 1/2 cups sugar
12 large organic eggs
1/3 cup bourbon
1 Tbsp. powdered sugar

Bourbon Cream Sauce

Candied Violets

• Preheat oven to 350-degrees. Grease 9-inch springform pan and line with greased parchment paper
• Place ground cookies in large bowl.
• Microwave chocolate pieces at MEDIUM (50% power) in glass bowl for 2 minutes or until melted, stirring after 1 minute.
• Process butter, sugar, and eggs in food processor until smooth, stopping once to scrape down sides. Add bourbon and chocolate; process until blended. Fold into ground cookies. Pour into prepared pan. Bake for 1 hour. (Torte will appear cracked and dry but won't test done.)
• Cool in pan for 30 minutes. Cover and chill overnight or for at least 8 hours. Remove from pan and sprinkle with powdered sugar and cover with sprinkled Candied Violets. Surround the cake with red rose buds. Slice and serve with Bourbon Cream Sauce on the side.

BOURBON CREAM SAUCE

2 large beaten organic eggs
3/4 cup half & half
2 Tbsp. sugar
2 Tbsp. bourbon

Cook eggs, half & half, and sugar in saucepan over medium heat, whisking constantly for 5 minutes or until candy thermometer registers 160-degrees and mixture thickens. Remove from heat and stir in bourbon.

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CANDIED VIOLETS

~ Takes a little patience but worth the effort. Try also with pansies, rose petals, apple blossoms, scented geraniums, Johnny-jump ups, borage, etc.
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Rinsed and dried UNSPRAYED flower blossoms, separated from stem
1 extra-large room temperature egg white
few drop of water (or vodka ~ helps to dry faster)
1 cup superfine sugar
(if you can't find superfine, process regular sugar in blender or food processor
for a minute or two)
small paint brush

• Combine egg white with water in small bowl. Whisk lightly until white shows a few bubbles. Place sugar in shallow dish. Hold flower petal in one hand, dip paint brush into egg white with the other and gently paint the flower on both sides (don't overdo). Sprinkle with sugar on both sides.
• Place flower on waxed paper to dry until completely free of moisture, flipping over occasionally. This usually takes 12-36 hours depending on humidity. (Can place in 150-degree with oven with door ajar for a few hours.)

Note: Dried properly, flowers will keep for several months.