Whisky Truffle Cake

    50 min

    Plan ahead with this recipe as it needs to chill for two days. It is a no-bake, decadently dense chocolate cake, with a rich texture like a chocolate truffle, spiked with whisky.

    6 people made this

    Serves: 8 

    • 250g butter, at room temperature.
    • 250g caster sugar
    • 1 bar Bourneville chocolate, chopped
    • 6 eggs, separated
    • 2 tablespoons whisky
    • 1 packet sponge fingers

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Beat butter and sugar until creamy. Beat egg yolks until creamy in another bowl. Add beaten yolks to butter and sugar mixture and beat well.
    2. Melt chocolate either in microwave or in a bowl over hot water and add to butter mixture together with the whisky. Beat well.
    3. Whisk egg whites (in separate bowl) and fold into the mixture.
    4. Grease a loose bottomed tin and line with sponge fingers. Pour the cake mixture over the sponge fingers, and cover with foil. Chill in fridge for two days before eating.

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     -  13 Mar 2010  (Review from Allrecipes AU | NZ)