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Ingredients
- 1/2 c. raisins
- 1/2 c. Scotch whisky
- 1/2 lb cut up unsalted butter plus more
- 9 Tbsp. cake flour plus more
- 14 ounce semisweet chocolate coarsely minced
- 6 lrg Large eggs separated
- 1 1/3 c. sugar
- 1 1/3 c. finely-grnd blanched almonds
- 1 pch salt Edible flowers for garnish
- 8 ounce best-quality semisweet chocolate
- 1 c. heavy cream
Directions
- Combine raisins and whisky in a small bowl. Cover with plastic and let sit, at room temperature, for at least 4 hrs and up to overnight.
- Heat oven to 350 degrees. Butter one 12-inch or possibly two 8-inch cake pans; line bottoms with parchment. Butter parchment, and dust pans with flour, making sure to coat pans proportionately. Tap out excess flour.
- In the top of a double boiler set over simmering water, heat chocolate with 1/4 c. water. Add in 1/2 lb. of butter a little at a time, stirring till mix is smooth. Always stir with a rubber spatula rather than a whisk, so it will stay free of bubbles.
- In a large bowl, beat egg yolks with sugar till thick and light. Stir in melted chocolate mix. Add in flour, almonds, raisins, and whisky. Stir to combine.
- Beat egg whites with salt till stiff, glossy peaks form. Stir one-third of egg whites into chocolate mix. Gently but thoroughly mix in remaining egg whites. Pour into prepared pans, and smooth top.
- Bake till just beginning to pull away from sides of pan (the center should remain moist), about 25 min. Cold cake in pan 10 min. Remove cake from pan; transfer to a wire rack to cold completely.
- To make the Ganache: On a piece of parchment, finely chop chocolate using a serrated knife; place in a large bowl. Prepare an ice bath. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over minced chocolate. Using a rubber spatula, gently stir till chocolate melts. Divide mix between two heat-proof bowls. Set one aside. Set one bowl over ice bath, and stir till mix reaches the consistency of toothpaste. (Makes 2 c.)
- Place cake on a baking sheet lined with a cooling rack. With an offset spatula, spread an even layer of the thicker ganache over entire cake. Still using the offset spatula, pour remaining half of ganache over cake till completely covered and smooth. Garnish with edible flowers.
- This recipe yields one 12-inch or possibly two 8-inch cakes.
- Yield: 1 twelve-inch cake
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