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How To make Chocolate Cake with Rum Spiked Figs
1 1/2 c Dried Mission Figs
1/3 c Dark Rum
1/3 c Water
8 oz Semisweet Chocolate
8 oz Unsalted butter
6 Eggs
1 c Unsweetened Cocoa Powder
1 1/2 c Sugar
1 c Whipping cream, soft wipped
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan - 9 inches in diameter and 2 inches high - with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside. Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan. Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.
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John deBary has a scary large format drink for your Halloween party that will keep your guests’ glasses full all night. Fundamentally, this drink is pretty simple, it’s apple brandy, port, and apple cider, but what makes this drink really special is the “viscera” ie. the apple ribbons and peeled grapes that are soaked in bright-red bitters to give them a stomach-turning internal-organs vibe that’s perfect for a celebration of spookiness. Ice chunks can be made pretty simply by freezing filtered water in pint-sized deli containers. And the final touch—the flaming rum, is entirely optional (John does not recommend it if you’re feeling wary about working with flames) but in a dark room late on Halloween night, nothing looks cooler than a flaming bowl of guts (and boo-ze!) GET THE RECIPE ►►
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PREP TIME: 12 hours 5 minutes
SERVES: 8
INGREDIENTS
Cocktail
4 cups apple cider
1 cup Laird’s apple brandy (100-proof)
1/2 cup Tawny Port
1/4 cup 151 rum, if desired
Viscera, to taste (see below)
2-4 cups (approx.) large chunks of ice
Viscera
10-15 grapes, peeled
1 apple, flesh and skin peeled into thin ribbons
2 ounces Peychaud’s bitters
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