Chocolate and whisky brownie cake

These two flavours go together so beautifully.
 
Chocolate, brownies, whisky, dessert

Recipe from: 3 March 2014
Preparation time: 15 minutes
Cooking time: 40 minutes
 
 

Ingredients

 
  • 150
    g
    plain chocolate - roughly chopped
  • 150
    g
    butter - diced
  • 2
    medium eggs - lightly beaten
  • 250
    g
    caster sugar
  • 50
    g
    pecan nut halves (optional)
  • 125
    g
    self raising flour - sifted
  • 50
    ml
    Scotch whisky
  • To serve:
  • 1
    Tbs
    unrefined icing sugar
  • 400
    g
    raspberries
  • 284
    ml
    double cream
Servings: Change Serving
 
 

Method

 
Preheat the oven to 180°C.

Grease and line a 22cm round spring-form cake tin with baking parchment.

Melt the chocolate and butter in a pan over a very low heat.

Remove from the heat.

Stir in the eggs, caster sugar and pecans, if using, and mix well. Then fold in the flour until evenly blended.

Pour the mixture into the tin, level the surface and bake on the middle shelf of the oven for 35 minutes until risen and set on top but still moist inside.

To test, insert a knife or skewer into the center - it should be slightly sticky when removed. Allow the cake to cool in the tin for about 15 minutes. Then remove from the tin and peel away the parchment.

Transfer the cake to a plate and slowly pour over the whiskey, allowing it to steep into the cake for at least 10 minutes or overnight. Dust with the icing sugar and serve with raspberries and cream.

To serve:

1 Tablespoon Unrefined Golden Icing Sugar
400g raspberries
284ml Double Cream


 

Read more on: dessert  |  whisky  |  recipes
 

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