Chocolate Whisky Cake

    2 days 50 minutes

    This is decadence itself!! I made this for a special dessert at a BBQ gathering and was a great success. Everyone came back for seconds and there wasn't a crumb left at the end of the day! Plan ahead with this recipe as needs to chill for two days.


    Tasmania, Australia
    2 people made this

    Serves: 8 

    • 250g butter (not margarine) at room temperature.
    • 250g caster sugar.
    • 1 bar Bourneville chocolate.
    • 6 eggs, separated.
    • 2 tablespoons Whisky.
    • 1 packet Sponge fingers.

    Preparation:30min  ›  Cook:20min  ›  Extra time:2days chilling  ›  Ready in:2days50min 

    1. Beat butter and sugar until creamy. Beat egg yolks until creamy in another bowl.
    2. Add beaten yolks to butter and sugar mixture and beat well.
    3. Melt chocolate either in microwave or in a bowl over hot water and add to all other ingredients together with whisky. Beat well.
    4. Whisk egg whites (in separate bowl) and fold into all the other ingredients.
    5. Grease loose bottomed tin and line with sponge fingers.
    6. Pour the filling in tot eh tin and cover with foil.
    7. Chill in fridge for two days before eating.

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     -  13 Mar 2010