Ingredients
- 150g (5oz) seedless raisins
- 150ml (0.25pt) Scotch whisky
- 100g (4oz) plain flour
- 175g (6oz) ground almonds
- 400g (14oz) dark cooking chocolate, around 55 per cent cocoa solids
- 225g (8oz) unsalted butter
- 100ml (4fl oz) warm water
- 6 eggs, separated
- 250g (9oz) sugar
- For the chocolate and honey icing
- 200g (7oz) dark cooking chocolate, around 55 per cent cocoa solids
- 80g (3.25oz) unsalted butter
- 2tbsp clear honey
- 22cm (8.75in) square tin, oiled and lined with baking parchment
Directions
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ak the raisins in whisky overnight. Preheat oven to 180 C, 160 C fan, 350 F, gas 4. Sift flour into a bowl, add almonds and mix. Melt chocolate and butter in a bowl placed over a pan of barely simmering water. Stir occasionally and, once smooth, stir in the warm water.
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Beat the egg yolks and sugar with an electric mixer until pale and thick. Add the melted chocolate and mix well. Fold in the flour and almonds. Once fully incorporated, mix in the whisky and raisins. Whisk the egg whites to soft peaks, loosen the batter with a spoonful of the egg whites, then fold in the rest. Pour into the tin and bake for 45 to 55 minutes or until a skewer comes out clean. Cool completely before removing from the tin.
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To make the icing, place all the ingredients in a bowl and melt together over a pan of simmering water, stirring until smooth. Pour over the middle of the cake and tilt, so the icing drizzles over the sides.
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Read more at http://www.womanandhome.com/recipes/291772/whisky-and-raisin-chocolate-celebration-cake-recipe#Z302Y2LCMhkOD3uH.99