| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Plain flour |
| 4 |
ts |
Baking powder |
| 1 1/4 |
kg |
Plain chocolate cut in small |
|
|
Chunks |
| 750 |
g |
Unsalted butter at room temp |
| 5 |
c |
Caster sugar |
| 16 |
|
Eggs separated |
| 1 1/4 |
c |
Whisky slightly warmed |
| 4 |
ts |
Vanilla extract |
|
|
Icing sugar |
|
|
Clotted cream |
INSTRUCTIONS
TO SERVE:
Preheat the oven to 180c. Line 2x20cm springorm 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 eggwhites 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. Typed for you by Sherree
Johansson.
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