Chocolate Whisky Cake
This recipe for Chocolate Whisky Cake comes from The Mortimer Chocolate Company. As they say "This is really a mousse cake. Very chocolatey with a good hint of whisky. Just right for a special dessert."
100g Mortimer Chocolate Powder
1/2 packet boudoir sponge fingers/ladyfinger sponges
100g butter, softened
100g caster sugar
3 eggs
2 tbsp whisky
Method
Grease and line an 18cm loose-bottomed cake tin. Line the outside of the tin with sponge fingers cut in half through the middle and sandwiched together with softened butter.
Melt 25g butter in a saucepan over a gentle heat. Add the chocolate powder and stir until melted and glossy. Remove from the heat.
In a mixing bowl, cream together the remaining 75g butter and sugar. Separate the eggs and beat the egg yolks into the butter and sugar mixture. Stir in the melted chocolate and whisky.
In a large clean bowl whisk the egg whites until they form soft peaks. Stir in a tbsp of the egg white to loosen the cake mixture, then fold in the rest.
Pour into the prepared tin and chill in the fridge for at least four hours. Serve with whipped cream.
