Whisky Fudge Cake

Recipe Ingredients

5 cups	312g / 11oz	All-purpose flour
4 teaspoons	20ml	Baking powder
1 1/4		Plain chocolate cut in small
		Chunks
750		Unsalted butter at room temp
5 cups	990g / 34oz	Caster sugar
16		Eggs - separated
1 1/4 cups	296ml	Whisky slightly warmed
4 teaspoons	20ml	Vanilla extract
		To Serve
		Icing sugar
		Clotted cream

Recipe Instructions

Preheat the oven to 180C. Line 2x20cm Springform pans with baking paper, then butter and flour the paper.

Sift together the flour and baking powder.

Then melt the chocolate in a bowl over simmering water and set aside in a warm place. Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy.

Beat in the egg yolks one at a time, then add the whisky and vanilla. Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour.

Beat the egg whites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks. Stir in a little of the chocolate mixture, then fold in the remainder.

Pour the mixture into the Springform pans and bake in the oven for 1 hour.

Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool.

To serve: cut the cakes into wedges and place on each serving plate.

Serve with clotted cream.

Source:
Baker's Book Of Chocolate Riches

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