Now that Thanksgiving is over, we are sure you are thinking of things that you can make and bake for Christmas. Having a chocolate fudge cake on the table is guaranteed to make your friends and family happy, but have you ever considered adding a generous amount of whisky to it? Trust us, nothing like a whisky-infused fudge cake. You can use your preferred scotch, but we recommend The Glenlivet, for reasons you will discover only after you have taken the first bite of the cake.
In a large container, beat the egg whites until they look frothy. In a separate bowl, melt the dark chocolate and keep it aside. Take a small container and mix the baking powder, flour, and cocoa. Now beat the butter and sugar into the egg whites. Add the egg yolks to this, one at a time, and beat it for a good fifteen minutes till the mixture looks creamy. Add the flour and mix it well so that it doesn’t form lumps. Blend in the whisky and then the melted chocolate. The hard part is over.
Now, before you pour this batter into two cake pans, line them with butter paper and spray a coat of non-stick spray on them, particularly the sides. Bake it in a preheated oven at 180˚C, for an hour. After you have removed it from the oven, place it on a cooling rack and wait for it to cool down completely. Meanwhile, prepare the ganache.
In a small saucepan, put the cream and boil it. Break the dark chocolate into crumbs in a heat resistant bowl and pour the hot cream over it. Wait for two to three minutes and whisk them together so that they have blended well. Now every ten minutes, whisk the ganache till it has turned thick. So, you have a thick ganache and two cakes. Coat the middle of one of the cakes with the ganache, and gently place the other one on top. With the remaining ganache, glaze the top and sides of the cake.
The amazing whisky fudge cake is ready. We bet you feel hungry, don’t you?
Pâte à choux (pronounced paht-ah-shoe) can be a versatile, if slightly formidable, pastry – from
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