Decadent doesn't even begin to describe this dessert! I was obviously attracted to it's title, and the delicious richness of it's chocolate-y photo. Even better, this is a no bake dessert that you can make ahead and keep in the freezer, and served cooled, which is perfect for a steamy summer night. If you are looking to impress guests at a dinner party or if your just looking to completely indulge on your own this recipe will not let you down!
This dessert tastes like a creamy piece of fudge or chocolate truffle. It is soooo good. I hope my pictures do it justice. I expected it to be good, but I didn't expect it to be this freaking good! I can see adding a crunchy and creamy layer to it to make a torte, but believe me it is beautifully delicious all on its own.
For those who are wondering, Martha's title for this dessert was derived from the popular song "Darkness on the Delta" that was the theme song for Willie Morris's radio show in Yazoo City, Mississippi.
Darkness on the Delta: Cool Bittersweet Dessert
recipe by Martha Hall Foose for Screen Doors and Sweet Tea
photo by Sabrina W. for eat.drink.and be merry.
yields 8 servings
7 oz bittersweet chocolate, chopped
1/3 cup plus 1 tablespoon granulated sugar
freshly grated nutmeg
1 large egg yolk
1 cup (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
1 teaspoon Bourbon
unsweetened cocoa powder, for serving
confectioners' sugar, for serving
Put the chocolate in a large bowl and set aside.
In a saucepan over medium heat, bring the milk, 1/3 cup granulated sugar, and a little nutmeg to a simmer. In a small bowl, whisk together the egg yolk and remaining 1 tablespoon granulated sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan and cook over low heat, stirring constantly until it thickens, about 5 minutes. Do not boil.
Pour the hot mixture over the chopped chocolate. Let sit for 2 minutes. Slowly whisk in the butter a little at a time, and then add the vanilla and whiskey. Whisk until the mixture is very smooth.
Spray a 6 inch cake pan with nonstick spray, and line with plastic wrap. Scrape the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours.
When ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Dust with cocoa and powedered sugar.
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