Chocolate Scotch Whiskey Cake Recipe
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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 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 aspect of the paper. Then lay the paper, butter aspect up, in the pan and dust thoroughly with flour. Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of drinking water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small items. In a large bowl, defeat 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 again 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 middle should remain moist. Allow the cake sit for 10 minutes in the pan, then unmold it on a cake rack and allow it cool for a few hrs 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 distribute immediately on the cake. Allow icing to set for about fifty percent an hour before serving the cake