Chocolate Scotch Whiskey Cake
Ingredients
1/4 cup raisins
1/4 cup Scotch whiskey
7 (1 ounce) squares German
sweet chocolate, chopped
1/2 cup butter
3 egg yolks
3 egg whites
2/3 cup white sugar
4 1/2 tablespoons cake flour
2/3 cup finely ground almonds
1 pinch salt
3 (1 ounce) squares German
sweet chocolate, chopped
3 tablespoons confectioners’
sugar
3 tablespoons butter
Directions to make Chocolate Scotch Whiskey Cake,
Preheat oven to 375 degrees F (190 degrees C). In a small bowl,
combine raisins and scotch whiskey and set aside. Cut a round of
parchment paper the size of the bottom of the cake pan. Butter the
sides of the pan and one side of the paper. Then lay the paper,
butter side up, in the pan and dust thoroughly with flour.
Place 7 ounces chocolate in the top of a double boiler with 3
tablespoons of water. Stir until melted and smooth. Remove from
heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat
the egg yolks with the sugar until the mixture is a pale creamy
yellow. Combine with the chocolate mixture. In a small bowl,
combine the flour and the ground almonds and add to the batter.
Stir in the raisins and whiskey.
In a clean large bowl, whip the egg whites with a pinch of salt until
they are stiff but not dry. Stir a third of the egg whites into the
chocolate mixture to lighten it, then fold all back into the remaining
egg whites. Pour the cake mixture into the pan.
Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside
should be firm, but the center should remain moist. Let the cake sit
for 10 minutes in the pan, then unmold it on a cake rack and let it
cool for a few hours or overnight. Peel off the paper before icing it.
To make the frosting: Melt 3 ounces chocolate in the top of a
double boiler. Stir in the confectioners sugar and then 3
tablespoons butter a little at a time. Blend well and spread
immediately on the cake. Allow icing to set for about half an hour
before serving the cake.
