Bone Marrow Bourbon Chocolate Fudge Cake

It’s a mouthful, and yes, it is a mouthful. This dish transcends dessert and becomes a weapon for both love and war. Make it for the one you love and they will think you a god, make it for your enemy and it will put them into a coma from it’s insane richness. It is a powerful spell, so know you have been warned. Here is what you will need:

4 halved beef marrow bones.

1 Ghirardelli cake mix

¼ cup of sparkling water

1 egg

1 cup of semi-sweet Ghirardelli chips

¼ cup of heavy cream

pat of butter

cayenne pepper

flaky salt

1 shot of good bourbon

First, get really good bone marrow, I get mine from Allen Brothers shipped right to my door, they are divine. I like to soak them submerged in ice water with ½ cup of koshering salt for about an hour which will prep the bones for roasting. 

When ready, place them on a wire rack in a roasting pan that can collect all the liquid gold that is about to render out of them. Slow roast them at 275 for 2 hours. 

After they have cooled carefully, strain the rendered oil in the tray into a measuring cup. You should get about the amount called for in the brownie mix. If you’re under, add some vegetable oil. If over, take some out. 

Go ahead and scrape out any of the bone marrow left in the bones. You can use this in other recipes or on toast, knock yourself out. 

Next make the brownie mix as per the directions on the box, but instead of vegetable oil add your bone marrow oil. Got it? I like Ghiradelli, but you can really use any of your favorites. Make sure it is well incorporated and then spread it inside of the bones. Alternatively you can make a proper cake if you don’t want to be a lunatic and serve bone desserts, but I do. 

Pop them in the oven and follow baking directions on the box. Take them out and let them chill out.

While chilling out, put a pad of butter, the cream, and the chocolate chips in a saucepan. Keep stirring so the chocolate doesn’t split and then add in your shot of bourbon. I love Angel’s Envy because it is aged in port casks and makes me feel dandy. Stir that in good. Hit it with a little cayenne, trust me, that heat is amazing with this. 

Plate the bones. One thing you may notice is that bones are round. They can be difficult to sit straight. You could pour a bunch of salt, or even rice, on the plate to make a little bed for it, or, just lean it to the side and grow it. Your choice. Either way pour your chocolate sauce over the top and let it dress your bones. Hit it with a lil flakey salt and be prepared for everyone to want to take your picture.