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Le Whiskey Cake




Source of Recipe


Internet


List of Ingredients




3 T minced dried apricots [raisins]
1/4 cup brandy [bourbon]
6 oz semi-sweet or bittersweet baking
chocolate, cut into bits
3 large eggs, separated
1/2 cup sugar (for yolks) plus 3 Tblsp sugar (for whites)
4 T flour
2/3 cup ground walnuts [almonds]
1/4 tsp cream of tarter



Recipe



Preheat oven to 375. Grease an 8x2 inch round cake pan and line the bottom with parchment paper. Grease paper and flour pan.

Put apricots in wmall bowl with brandy and set aside. Melt chocolate with the butter in a small bowl placed in a pan of not quite simmering water. Stir frequently until smooth and melted. (these days, you could melt in the microwave on low.) Remove from heat and set aside. Whisk yolks and 1/2 cup sugar together until pale yellow. Whisk in the chocolate mixture, flour and walnuts. Add the steeped apricots and the brandy. Set aside. In a clean mixer bowl, beat the egg whites, salt, and cream of tarter at high speed until soft peaks are formed. Continue to beat, gradually adding the remaining 3 T sugar, until firm and glossy. Fold about 1/3 of the beaten whites into the chocolate batter to lighten it. Fold in the remaining egg whites quickly but gently. Turn the batter into the prepared pan and bake 30-40 minutes or until a toothpick inserted about one inch from the edge of the cake shows moist crumbs. The center of the cake will test very moist. Cool the cake in the pan. (the center will sink slighly. Can even the cake by pressing gently around the rim).

Remove cake from pan; remove parchment paper round. Glaze cake with chocolate glaze of 6 oz semi-sweet or bittersweet chocolate melted with 1 Tblsp clarified butter (1 Tblsp of shortening works quite nicely and is much simpler). Just pour this over the cake and smooth as little and as quickly as possible. This is best done with cake setting on a rack over a jelly roll pan or something else to catch excess glaze (as you can freeze and reuse). Cardboard rounds make this easier. Serve and store this cake at room temperature. Refrigeration will dull the glaze.