Bourbon Cake With Praline Frosting

Sink your fangs into some 'True Blood' trivia

Good Times socialite Caroline Bellefleur got such a buzz for his sinful chocolate cake that was an honor to be given, even if that cake was presented to your funeral.

Considering this is a fictional character in a fictional town, it is logical for such a delectable dessert is also a work of fiction.

No more.

Author Charlaine Harris let the secret of the old lady Bellefleur, in his book companion to the Sookie Stackhouse series, which is the basis for HBO "True Blood."

Companion books have been a popular tool to satisfy the fans of meticulously eat their favorite characters.

Harris avoids making this a guide only to insider's "Sookieverse." It gives readers a taste of many aspects of urban fantasy series with a telepathic waitress.

A romance begins the book, tying an unstable relationship between Sookie and a former boyfriend to change in form. This requires some knowledge of books to enjoy fully.

But Harris has a little help with Cliffs Notes-style descriptions of each book in the series, and lists of all characters.

A most delightful is "secret dialogue" between two vampires, who compete for the affections of the central character. They communicate with the official animosity, yet funny.

Two sections allow fans to ask questions - one for "True Blood" producer Alan Ball and another to Harris. A fan club founder tells his story to watch the series turn into popularity. A chapter will be the strongest strains trivia fans.

Then there are the recipes.

Some are simple, such as sweet iced tea - get water, sugar, tea bags and ice. For pork chops, basically get the spices, meat and sauce a couple of packets.

But the desserts take more advanced culinary skills for tasty treats.

Bourbon Chocolate Cake | Recipe Chocolate Cake

Colette's Chocolate Bourbon Coconut Cake Recipe : : Food Network

3 hr 35 min; 2 cups sifted all-purpose flour; 1 teaspoon baking soda; Pinch salt; 5 ounces unsweetened chocolate , coarsely chopped; 2 sticks unsalted butter ...

Source: http://www.foodnetwork.com/recipes/food-network-challenge/colettes-chocolate-bourbon-coconut-cake-recipe/index.html

A drop of your favourite tipple can be comforting on a winter night, but for an even better treat try this decadent, laced with bourbon.

Ingredients of Bourbon chocolate cake Melted butter, to grease 200g pkt dark cooking chocolate, coarsely chopped 125g unsalted butter 2 tsp vanilla essence 120g (2/3 cup, lightly packed) brown sugar 5 eggs, separated 125g almond meal 100g (1/2 cup) caster sugar 180ml (2/3 cup) bourbon whiskey 100g dark cooking chocolate, extra, coarsely chopped 45g butter 185ml (3/4 cup) thickened cream Method

Preheat oven to 180ºC. Brush a 23cm (base measurement) springform pan with melted butter. Line the base with non-stick baking paper.

Stir the chocolate and unsalted butter in a heatproof bowl over a saucepan half-filled with simmering water until the chocolate melts and the mixture is smooth. Set aside to cool.

Use an electric beater to beat egg yolks and brown sugar in a large bowl for 3 minutes or until thick and creamy. Beat in the vanilla. Fold in the chocolate mixture, almond meal and 1 tablespoon of bourbon. Beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into chocolate mixture. Fold in the remaining egg white.

Spread over the base of the prepared pan. Bake for 45-55 minutes or until a skewer inserted into the centre comes out almost clean. Set aside in the pan to cool.

Meanwhile, place the caster sugar in a saucepan over medium heat, swirling the pan, for 5-10 minutes or until golden and the sugar dissolves. Set aside to cool slightly.

Add the butter, cream and remaining bourbon to the saucepan. Cook over low heat for 5-10 minutes or until the mixture is smooth. Remove from heat. Add the extra chocolate. Place the mixture over low heat and whisk until smooth. Set aside to cool slightly.

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