Serving Size: 6-8
Prep Time: 15 minutes
Cook Time: 40 minutes
3/4 cup of sugar
1/2 cup unsalted butter, plus 2 Tbsp
1 7 oz package of almond paste, broken into pieces
3 large eggs
1/2 cup unsweetened cocoa powder, plus 2 Tbsp
1/4 tsp almond extract
1/4 tsp vanilla extract
1/4 tsp salt
1/3 cup flour
1/2 tsp baking powder
2oz. Creme de Cacao (or other chocolate liqueur)
Dark Chocolate Bar for Shavings
Preheat the oven to 350 degrees. In an 8 inch round pan, take the 2 Tbsp of butter and spread around the whole pan including the sides. Add the 2 Tbsp of cocoa powder to the cake pan and spread throughout the whole pan. This will help give an easy release to the cake.
In a mixing bowl, combine the butter and sugar together with an electric mixer until creamy (about 2 minutes). Next, add the almond paste in small pieces until fully mixed together. Beat in the eggs, one egg at a time. Once mixed, add salt, almond extract, and vanilla. In a small bowl, mix together the cocoa powder, flour, and baking powder. Add to the cake mixture in parts and beat until mixed through.
Add the cake mixture to the dusted cake pan and smooth the top with a flat spatula. Bake for 35 minutes or until a cake tester or toothpick comes out clean. Carefully remove the cake from the pan and set it on a cooling rack.
While the cake is cooling, make the milk and cookies mixture. Combine the bourbon, cream, and creme de cacao in a mixing bowl. Place the sauce in the bottom of a deep dish. Place the cake on top of the sauce. This cake is served warm in the milk and cookies mixture. NOW WE ARE TALKING!
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