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The Boston Globe

Food & dining

Recipe for chocolate whiskey cakes in jelly jars with whiskey-butter sauce

Makes 12

CAKES

Butter (for the jars)
2cups flour
teaspoon baking soda
½teaspoon salt
cups strongly brewed
coffee
7tablespoons whiskey
1cup (2 sticks) unsalted butter, cut into pieces
½teaspoon ground
cinnamon
1cup unsweetened cocoa powder
2cups sugar
2eggs
1teaspoon vanilla extract

1. Set the oven at 325 degrees. Have on hand 12 jelly jars (8 ounces each) or other individual baking cups. Butter the jars or cups and set them on a rimmed baking sheet.

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2. In a bowl, whisk together flour, baking soda, and salt; set aside.

3. In a saucepan over medium heat, whisk coffee, whiskey, butter, cinnamon, and cocoa powder until butter melts. Add sugar. Pour mixture into a large bowl and leave to cool slightly.

4. In a small bowl, whisk together eggs and vanilla. Gradually pour the egg mixture into the chocolate mixture. Whisk in the flour until smooth. The batter will be thin.

5. Divide the batter among the jars or cups. Bake for 45 to 50 minutes, or until a skewer inserted into the center comes out with small, moist crumbs. Rest for 10 minutes before adding sauce.

SAUCE

¼cup whiskey
¾cup sugar
¼cup (½ stick) butter
¼cup water

1. In a saucepan over medium heat, combine the whiskey, sugar, butter, and water. Heat gently, stirring occasionally, until the sugar dissolves. Remove from the heat.

2. With a skewer, poke holes in the baked cakes. Add a spoonful of sauce to each jar or cup.
Caitlin Barry. Adapted from Gourmet magazine

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