J'avais essayé cette recette il y a quelques temps et je n'avais pas été enchanté, car les goûts de la sauce piquante et du whisky étaient inexistant.

Hier, je lui ai donné une deuxième chance en doublant les quantités de café instantané, de sauce Sriracha et de whisky. J'ai utilisé du Talisker pour son goût tourbé (et aussi parce que je n'avais que celui là sous la main ^^).
C'était nettement plus intéressant. À refaire!

Ingredients

• 1 cup butter unsalted butter, plus extra for pan
• 2 cups unsweetened or semi sweet chocolate, chips or finely chopped
• 2 cups sugar
• 4 large eggs
• 1 tbsp instant coffee
• 1 shot of whisky
• 1 tsp sriracha or ½ tsp cayenne pepper
• 1½ tsp salt
• 2 cups all-purpose flour

Instructions

1. Heat oven to 350°F.
2. Gather your tools and ingredients.
3. Butter your baking pan.
4. Brown the butter in a medium sauce pan. Take it off the heat.
5. Add your instant coffee and chopped chocolate to the pot and stir until it has melted and the coffee has dissolved.
6. Add your sugar, mix to melt into the mix a bit.
7. Add a few dashes of alcohol of your choice and a squeeze of sriracha.
8. Test the chocolate with your finger. It it needs more salt or booze or spice, add it now. If its not very warm anymore, you can add your eggs.
9. Sprinkle your flour and salt over top of the mix, and fold it in just until it's evenly blended.
10. Don't over mix, but make sure you are scraping the bottom and sides as you stir.
11. Pour the mix into the baking dish. Swirl the batter with the tip of your knife.
12. Bake at 350 for 20-30 minutes until a knife inserted into the middle comes out clean.
13. Let cool and cut.