DOUBLE DIABLO
If you love a flourless chocolate cake, this one comes close to perfect. It is rich, decadent and very different. A friend that caters gave me this recipe after I tasted it at one of her parties. It is to die for, but leave your diet behind...not for the faint of heart.
Provided by Lucille Hoerle
Categories Cakes
Time 45m
Number Of Ingredients 10
Steps:
- 1. Soak raisens in scotch overnight. Preheat oven to 350. Butter a 12 inch cake pan and line bottom with parchment paper and butter and flour paper. In top of a double boiler, melt the chocolate with the water Stir in the butter bit by bit until mixture is smooth. Beat the egg y9okes with the sugar until thick and creamy. Stire into the chocolate. Add the flour and almonds, then the raisins and scotch. Mix together gently.
- 2. Beat the egg whites with salt until stiff but not dry. Fold by thirds into the chocolate mixture taking care to deflate the mixture as little as possible. Pour the batter into the prepared pan, smooth the top and bake for approximately 25 mins. The cake should be moist in the center but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 min. before turning out onto a rack to cool.
- 3. Icing: 8 oz. semisweet chocolate 1 cup heavy cream Melt the chocolate in the cream, whisking until smooth. Pour over cake smoothing with a spatula.
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