CHOCOLATE WHISKEY CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Butter an 8-inch springform pan, line with parchment and butter parchment. Place currants and whiskey in a saucepan, heat until warm. Set aside.
- Place chocolate and remaining butter in a heavy saucepan over low heat. Add 1/2 teaspoon salt. Heat until chocolate and butter are nearly melted, remove from heat and stir.
- Beat egg yolks and brown sugar together until pale and creamy. Stir in chocolate mixture, then currants and whiskey. Fold in flour.
- Beat egg whites with a pinch of salt until they hold peaks. Stir about one-fourth of egg whites into batter, then fold in the rest. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean. Cool on a rack, unmold and peel off parchment. Wrap cake in foil. Cake is best served the next day but can be served immediately.
- Dust cake with confectioners' sugar. Whip cream with 3 tablespoons confectioners' sugar; serve alongside.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 10 grams, Carbohydrate 53 grams, Fat 28 grams, Fiber 11 grams, Protein 11 grams, SaturatedFat 17 grams, Sodium 340 milligrams, Sugar 25 grams, TransFat 0 grams
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