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Double Diablo Chocolate Cake
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| Recipe for one 12 inch cake. Ingredients: | |
| 1/2 cup | raisins |
| 1/2 cup | Scotch whisky |
| 14 ounces | semisweet chocolate |
| 1/4 cup | water |
| 1/2 pound | unsalted butter |
| 6 | eggs, separated |
| 1 1/3 cups | sugar |
| 9 tablespoons | cake flour |
| 1 1/13 cups | finely ground blanched almonds |
| Pinch | salt |
| Icing | |
| 8 ounces | semisweet chocolate |
| 1 cup | heavy cream |
METHOD
Soak raisins overnight in the whisky. Preheat oven to 350F. Butter a
12-inch cake pan, line bottom with waxed paper, and butter and flour paper.
In the 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 yolks with the sugar until thick and creamy. Stir into the
chocolate. Add the flour and almonds, then the raisins and whisky. Mix
together gently.
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 minutes. 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 minutes before turning out onto a rack
to cool.
To make the icing, melt the chocolate in the cream, whisking until smooth.
If too think, cool slightly over ice. Pour over cake, smoothing with a
spatula.
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