Dark Chocolate Whiskey Cake (GF) for Valentine’s Day
A chocolate and whiskey lovers cake that makes the ultimate Valentine's Day dessert.
Cakes, Dessert, Gluten free, Tea Time
dark chocolate whiskey cake
Author: Laura Scott
225glight brown sugar
Cocoa powder for decoration
Whiskey trufflesfor decoration
Pre heat the oven to 170 degrees
Grease and line a 20cm cake tin with baking parchment
Melt the chocolate (broken into small pieces) over a pan of simmering water, allow to cool slightly
Cream the butter and sugar together in a food mixer until pale in colour
Add in the egg yolks, one at a time and continue whisking the cake batter
Next, fold in the whiskey followed by the melted chocolate
Add in the ground almonds and baking powder, stirring well to combine
Whisk up the egg whites (to soft peaks) then fold them into the cake mixture in two batches
Put the cake mix into the lined baking tin and bake for between 65-70 minutes
Once the cake is completely cool, dust with cocoa powder and garnish with whiskey truffles
This cake is best served with lightly whipped cream and fresh raspberries. It keeps well in an airtight container and is even better after a day or two when the whiskey flavour develops and keeps the cake fudgy in texture.
The recipe 'Dark Chocolate Whiskey Cake (GF) for Valentine’s Day' first appeared on How to cook good food and is copyright.