Thursday, 3 September 2009

Chocolate Ginger Whisky Cake
With Ginger Cream

Can be eaten warm as a dessert or cold with a cup of tea.


85 g sultanas
1/2 tbsp crystallised ginger, finely chopped
4 tbsp Whisky
Grated rind of 1 orange
175g dark chocolate, around 70% cocoa solids
115 g unsalted butter
70 g chopped walnuts
3 eggs, separated
115 g soft brown sugar
55 g self raising flour
1/2 tsp freshly grated nutmeg
70 g chopped walnuts

Preheat the oven to 180C/350F/ Gas 4


Pour the Whisky over the sultanas and let them soak overnight.

Place the chocolate and butter, in a bowl, over a pan of gently simmering water and let it slowly melt. Leave aside to cool at room temperature.

Beat together the sugar and egg yolks until pale and thickened. Fold in the chocolate mixture, grated orange rind, walnuts, ginger and sultanas with any remaining whisky.

Add the nutmeg and flour and fold in gently.

Whisk the egg whites stiff and fold them into the cake mixture.

Line an 8in cake tin with parchment paper and spoon in the mixture.

Bake for 1 hour or until a skewer inserted in the middle of the cake, comes out clean. Leave in the tin for 20 minutes then turn out onto a cooling tray until cool.

For the ginger cream

225 mls double cream lightly whipped to form soft peaks
1 tbsp Whisky
1 tbsp syrup from crystallised ginger

Fold all the ingredients together and keep cool until serving.

Serve cut in wedges with a spoonful of ginger cream and a drizzle of ginger syrup.

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