Rich Chocolate Almond Cake
Delight your taste buds with this decadent and indulgent dark chocolate whisky cake. A moist and rich chocolate cake infused with a hint of whisky, topped with a glossy chocolate glaze that enhances its velvety texture. Each bite is a harmonious blend of bittersweet chocolate and warming whisky flavors, making it the perfect dessert to satisfy your sweet cravings. Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this cake is sure to impress your guests and leave them craving for more.
— Constant Cookbook
Ingredients
- melted butter
- 250g/9oz dark chocolate
- 210g/7½ oz butter
- 250g/9oz caster sugar
- 5 free-range eggs
- 75g/2½ oz ground almonds
- 200g/7oz dark chocolate
- 50ml/2fl oz milk
- 75g/2½ oz butter
- , to taste whisky
Instructions
- Preheat the oven to 160C/325F/Gas 3.
- Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted,
- Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds.
- Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin.
- To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen.
- Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 8
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