Ute Bakes:DRUNKEN CHOCOLATE CAKE

This is an absolutely wonderful,moreish and easy to prepare chocolate cake with a dark chocolate-whiskey cream on top,a chocolate explosion so to say.

Drunken Chocolate Cake

Ingredients:

For the Cake:

• 125 g high quality dark chocolate
• 100 ml double cream
• 25 ml milk
• 4 egg yolks
• 4 egg whites
• 1 tablespoon flour
• 50 g grated almonds
• 125 g sugar
• 3 tablespoons of raspberry jam

For the Cream:

• 150 ml double cream
• 75 g high quality dark chocolate
• 2 tablespoons of a piety whiskey (e.g. Lagavulin,Laphoraig,Ardberg)

The Cake:

1. Preheat oven to 180 C. Cover baking tin in baking paper and slightly grease with butter.

2. Break chocolate in small pieces. Bring milk and double cream to boil and pour over chocolate. Leave until chocolate has melted,then stir.

3. Whisk in the egg yolks one after the other and then also add the flour and the almonds.

4. With an electric mixer whisk the eggs whites until forming stiff peaks,add gradually the sugar while mixing.

5. Fold everything carefully together using a spatula or spoon.

6. Add to the baking tin and cook for 30 minutes on 180 C

7. Test with a tooth pick if cake is ready,then remove from oven end let cool for 15 min before removing from baking tin.

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The Whiskey Cream:

1. Add double cream and chocolate (broken into small pieces) into a small pan and slowly heat until boiling. Stir so that chocolate doesn’t burn.

2. When mixture  boils,remove from stove and stir until chocolate has completely resolved. Add whiskey.

3. Leave cream to chill for about 4 hours

4. Whisk stiff (Cream doesn’t become stiff if it is not cold enough)

Cake and Cream:

1. Cover cake with thin layer of raspberry jam

2. On top spread layer of whiskey chocolate cream

3. Try not the eat the whole cake at once

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