Whisky chocolate cake

    3 hours

    This chocolate cake is best if made a day in advance, and it gets better the longer it sits.

    27 people made this

    Serves: 12 

    • 4 tablespoons raisins
    • 4 tablespoons whisky
    • 200g plain chocolate, chopped
    • 125g butter
    • 3 egg yolks
    • 3 egg whites
    • 125g caster sugar
    • 4 1/2 tablespoons cake flour
    • 110g finely ground almonds
    • 1 pinch salt
    • 80g plain chocolate, chopped
    • 3 tablespoons icing sugar
    • 3 tablespoons butter

    Prep:30min  ›  Cook:20min  ›  Extra time:2hr10min  ›  Ready in:3hr 

    1. Preheat oven to 190 C / Gas 5. In a small bowl, combine raisins and whisky and set aside. Cut a round of parchment the size of the bottom of a 23cm springform cake tin. Butter the sides of the tin and one side of the parchment. Then lay the parchment, butter side up, in the tin and dust thoroughly with flour.
    2. Place 200g chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 125g 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 whisky.
    3. In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a 1/3 of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Spoon the cake mixture into the tin.
    4. Bake at 190 C / Gas 5 for 20 minutes. The outside should be firm, but the centre should remain moist. Let the cake sit for 10 minutes in the tin, then unmould it on a cake rack and let it cool for a few hours or overnight. Peel off the parchment before icing it.
    5. To make the icing: Melt 80g chocolate in the top of a double boiler. Stir in the icing 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.

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    Reviews in English (13)


    DELICIOUS!!! I'm glad I made this cake for my whiskey loving guy...I made a couple of changes: I didnt grind the almonds quite as finely as I was supposed to, I left out the raisins, I added a small scoop of semi sweet choc chips in addition to the german chocolate. I made whip cream from this site and added whiskey to it =) yum..it added a nice light touch to the dense chocolate cake, AND I made chocolate ganache from this site (added whiskey to that too) instead of the topping the recipe suggested...Dont be afraid of the whiskey taste being too overpowering..chocolate and whskey are the BEST combination!!! We loved this cake..  -  13 Feb 2009  (Review from Allrecipes US | Canada)


    Formidable! I think the origin of the chocolate squares is not as important as the percent of cacao in them. Could be German or other as long as it is high. I used chocolate with 64% cacao. There's a problem though with the recipe converter: - 4.5 tablespoons of cake flour equals 67,5 grams (and not 40 gr).; - 2/3 cups ground almonds equals 80 grams (and not 95 gr).  -  30 Nov 2008  (Review from Allrecipes US | Canada)


    This cake is absolutely the best! It has a rich chocolate torte-like flavor. I've been told it tastes like it came from a professional bakery. The only thing I do different is that I don't add the raisins.  -  17 Mar 2005  (Review from Allrecipes US | Canada)