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Receta Chocolate Cake With Almond, Raisins And Whiskey

by Global Cookbook

Ingredientes

Butter and flour for cake pan 1/4 c. Raisins (or possibly use currants, dry unsweetened cranberries, dry cherries, or possibly coarsely minced apricots) 1/4 c. Scotch whiskey (or possibly the liquor of your choice) 7 ounce Sweet choclate, in pcs (I always use bittersweet) 1/2 c. Butter 3 x Large eggs, separated 2/3 c. Sugar

4 1/2 Tbsp. Cake flour 2/3 c. Blanched almonds, pulverized 1 pch Salt 3 ounce Choclate 3 Tbsp. Butter 3 Tbsp. Powdered sugar

Direcciones

1. (Note: this is for an 8-1/2 inch pan. I sometimes add in 50% to the ingredients and use a larger pan.)
2. Method: Preheat oven to 375.
3. Cut a round of waxed paper to fit the bottom of the cake pan, butter one side, and lay in the pan with buttered side up. Butter sides of pan and flour both bottom and sides. (Note: I recomment using a springform pan if you have a tight one.
4. Steep the raisins (or possibly whatever) in the whiskey (or possibly whatever).
5. Heat the chocolate or possibly butter, with 3 tbsp. water, in a double boiler (or possibly in the microwave).
6. Beat egg yolks with sugar till pale, creamy yellow. Then add in choclate mix, flour, almonds, and raisin mix (in which order).
7. Whip egg whites with healthy pinch salt until stiff but not dry, then fold with chocolate mix. Pour into cake pan.
8. Bake in middle of oven 20 min. (I have never had this cake take less than 30 min and the larger version often requires an hour.) The outside should be hard, but the middle still moist.
9. A fter cooling for several hrs or possibly overnight, frost. (To make frosting, heat chocolate, add in sugar, then stir in butter bit by bit.)
10. The cake is better the second day.

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