1/2 cup beef tallow
10 ounces bittersweet chocolate (60-70% cocoa)
1/3 cup cinnamon cream rum liqueur
1 teaspoon vanilla extract
1/2 cup sugar
Bourbon-Salted Caramel Sauce:
1 cup sugar
1 cup heavy cream
3 tablespoons bourbon
1 teaspoon sea salt, additional for garnish
- Melt beef tallow and chocolate in small sauce pan over low heat. Remove from heat; stir in rum and vanilla. Set aside 10 minutes to cool.
Whip eggs and sugar in stand mixer on medium high speed 5 to 7 minutes until frothy. Lower speed and slowly drizzle in warm chocolate mixture.
Preheat oven to 275°F. Coat eight 6-ounce silicone cups or glass baking dishes with cooking spray; evenly divide batter. Bake in preheated 275°F oven 20 to 25 minutes, or until the cake middle doesn’t jiggle. Let cakes cool completely before turning out.
Meanwhile, heat sugar in 10-inch skillet over medium heat. When sugar edges start to turn a caramel color, slowly stir with wooden spoon for 5 to 7 minutes until all sugar has dissolved. Slowly and carefully add cream, bourbon and salt. Mixture may bubble and spit; stir until combined. Lower heat and cook an additional 10 minutes until sauce is smooth and thick. Sauce will thicken as it cools.
Drizzle Bourbon-Salted Caramel Sauce over cooled cakes. Garnish with sea salt, as desired.
Nutrition information per serving: 637 Calories; 361.8 kcal Calories from fat; 40.2 g Total Fat; 22.3 g Saturated Fat; 0.4 g Trans Fat; 1.5 g Polyunsaturated Fat; 9 g Monounsaturated Fat; 141 mg Cholesterol; 335 mg Sodium; 62 g Total Carbohydrate; 2.4 g Dietary Fiber; 6.4 g Protein; 34 mg Calcium; 9 mg Iron; 64.6 mg Potassium; 0.2 mg Riboflavin; 0.1 mg Niacin; 0.1 mg Vitamin B6; 0.3 mcg Vitamin B12; 67 mg Phosphorus; 0.4 mg Zinc; 8.9 mcg Selenium; 88.7 mg Choline;