Prep 1 hr
Cook 6 hrs
This is a cake for celebrating sexuality and bringing out the sex god/dess in everyone. It is a rich, intensely flavorful cake loaded with aphrodisiac ingredients. I served it at a 2005 Beltane gathering and it was devoured with passion.
- 3 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1⁄2 nut nutmeg, freshly grated
- 1 teaspoon ground cardamom
- 1 teaspoon ground cloves
- 6 ounces unsweetened chocolate
- 3⁄4 cup milk
- 1⁄2 cup brandy
- 1 teaspoon vanilla extract
- 1 1⁄2 tablespoons fresh grated ginger
- 1 ounce damiana extract
- 1 1⁄2 cups butter
- 1 lb dark brown sugar
- 6 eggs
- 375 ml amaretto liqueur
- cocoa powder
- Have all ingredients at room temperature.
- Preheat oven to 350 degrees F.
- Grease a large bundt pan.
- Melt chocolate in a double boiler or microwave then set aside to cool.
- In a small bowl mix milk, brandy, vanilla extract, ginger and damiana extract.
- In a large bowl, cream the butter.
- Add the brown sugar to the butter and beat until fluffy.
- Beat the eggs, one at a time, into the butter mixture.
- When the chocolate has cooled to body temperature, mix it into the butter mixture.
- Alternately add the flour mixture and milk mixture to the butter mixture in small amounts at a time.
- Bake for 2 hours, or until done (knife test).
- Let the cake cool for 20 minutes, then remove from pan.
- Allow the cake to cool fully, then invert it into a bowl that is just large enough to hold it, but no larger.
- Pierce the cake bottom (now on top) in several (8-10) places with a skewer, being careful not to go all the way through.
- Pour about 1/5th of the amaretto over the cake. When it has all been absorbed, add another 1/5th of the amaretto. Continue until all of the amaretto has been absorbed by the cake. This will take at least several hours. Keep the bowl covered during this time.
- When all of the amaretto has been absorbed, gently invert the cake onto a plate. The cake is soaked with amaretto, thus every bump or brush will leave a scar, so treat it delicately.
- Dust the cake with cocoa powder until there is a layer of dry powder (the first applications will soak up moisture).
- Keep the cake covered until serving. It will get better if you wait 8-24 hours, but can be eaten immediately.
- This cake is very rich and intensely flavorful, so serve small slices. Also, you might want to let guests know that it contains a fair amount of alcohol.