World Whisky Day: The one dessert recipe you just won't be able to resist

If you aren't much of a whisky drinker, that doesn't mean you can't be a part of World Whisky Day. There are always whisky desserts to save the day, and your Saturday night plans.

We got the masterchefs at the Taj Taj Mahal Hotel in New Delhi to share their recipe for a Whisky chocolate & Gianduja Dome.

Trust us, you won't be able to resist.

Ingredients

Mud sponge:
Coffee powder: 100 gms
Water: 1 ltr
Brown sugar: 1200 gms
Dark chocolate: 900 gms
Butter: 800 gms
Flour: 900 gms
Eggs (whole): 6
Yolk: 2
Baking soda: 24 gms

Whisky ganache:
Amul cream: 435 gms
Liquid glucose: 60 gms
Dark chocolate: 300 gms
Gianduja chocolate: 200 gms
Butter (unsalted ): 75 gms
Whisky: 100 ml

Dark chocolate glaze:
Water: 140 gms
Sugar: 180 gms
Glucose: 30 gms
Cocoa powder: 120 gms
Gelatin: 8 gms
Red colour: 1 gm
Fresh cream: 100 ml



Method
For sponge:
- Boil brown sugar and water. Add in the coffee powder.
- Melt together dark chocolate and butter, and mix in stand mixer at a slow speed.
- When the mix is at room temperature, add eggs and egg yolks.
- Fold in the flour and baking soda with a paddle in stand mixer at a slow speed.
- Bake at 160C.

For ganache
- Boil cream and glucose
- Stir in the chocolates and mix in a stand mixer with a paddle at a slow speed.
- When at 35C, emulsify soft butter and whisky. Blend with hand blender until smooth.

For glaze
- Boil water, cream, sugar, and glucose.
- Add cocoa powder and cook for 10 minutes.
- Add in the pre-soaked gelatin and strain.

Assemble
- Layer the mud sponge with whisky ganache in a dome shaped fleximould and allow to chill in the deep freezer overnight.
- Bring the glaze to 40C, hand blend and pour on top of the cake
- Garnish with fresh berries (blueberries/red currants/ black berries), meringues etc.