Step by step guide to making my Mum’s Chocolate Whiskey Cake.
- 100g Mortimer Chocolate Powder
- ½ packet boudoir sponge fingers
- 100g butter
- 100g caster sugar
- 3 eggs
- 2 tablespoons whisky
Grease and line an 18cm (7”) loose bottomed cake tin. Line the outside of the tin with sponge fingers cut in half and sandwiched together with softened butter.
Melt 25g of butter in a saucepan over a gentle heat. Add the chocolate powder and stir until melted and glossy. Remove from the heat.
In a mixing bowl cream together the remaining 75g of butter and sugar. Separate the eggs and beat the egg yolks into the butter and sugar mixture. Stir in the melted chocolate and whisky.
In a large clean bowl whisk the egg whites until they form soft peaks. Stir in a tablespoon of the egg white to loosen the cake mixture, then fold in the rest.
Pour into the prepared tin and chill in the fridge for at least 4 hours.
Serve with whipped cream.
This is really a mousse cake. Very chocolatey with a good hint of whisky. Just right for a special dessert.