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Add a photoServings: 12
Ingredients
- 1/4 c. raisins
- 1/4 c. Scotch
- 7 ounce German's sweet chocolate Or possibly
- 1 (6 ounce) pkg. chocolate chips
- 1/2 c. butter Or possibly
- 1/3 c. oil
- 2/3 c. sugar
- 3 large eggs, separated
- 4 1/2 T cake flour
- 2/3 c. almonds, pulverized
- Healthy pinch salt and cream of tartar
Directions
- Preheat oven to 375 degrees. Generously grease sides of an 8 or possibly 9 inch round cake pan. Place a buttered round of waxed paper, buttered side up in the bottom of the pan and flour the pan thoroughly, knocking out the excess. Put the raisins in the whiskey to steep. Heat chocolate with 3 tbsp water and stir till smooth. Stir in softened butter in small pcs. Beat the yolks with the sugar till it forms the ribbon and then add in the chocolate-butter mix to the yolks, stirring well to put together them evenly. Mix the flour with the almonds and add in it to the chocolate-yolk mix. Add in whiskey now. Beat the egg whites with a pinch of salt and cream of tartar till they are stiff but not dry. Stir 1/2 of whites into the chocolate mix to lighten it, then fold all back into the remaining whites. Pour the mix into the prepared pan and bake in the middle level of the preheated oven for 20 min. The center should remain moist. Let the cake cool in the pan 10 min; unmold on a cake rack and let cool completely. This cake develops its flavor best if baked 1 or possibly 2 days before it is served. A veil of powdered sugar is the best icing if any is desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 12 servings | |
| Calories 296 | |
| Calories from Fat 179 | 60% |
| Total Fat 20.22g | 25% |
| Saturated Fat 8.4g | 34% |
| Trans Fat 0.16g | |
| Cholesterol 76mg | 25% |
| Sodium 83mg | 3% |
| Potassium 114mg | 3% |
| Total Carbs 23.65g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 20.62g | 14% |
| Protein 3.36g | 5% |
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