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Chocolate Whiskey Cake

Believe it or not but this deliciousness is gluten free

28 Jan 2016 50 mins 10


I’m a sucker for a good cake and this one combines two of my favourite things, Chocolate and Whiskey. Now be warned, it’s not something you want too much of, so make sure you share it with a crowd of loved ones.


200g unsalted butter
200g dark chocolate (70% cocoa)
150g ground almonds (almond meal)
6 free range eggs (separated)
175g caster sugar
75ml whiskey (optional)

Chocolate Ganache
200g dark chocolate (70% cocoa)
½ cup cream
¼ cup toasted crushed hazelnuts, for garnish
1 x 26cm spring-form cake tin, lined and greased

(serves 10)


Preheat the oven to 160°C fan bake.
To a saucepan on a low heat melt the butter and chocolate until smooth and glossy, remove allow to cool for 10 minutes, then add in the ground almonds and the whiskey and mix until combined.
With an electric whisk beat together the egg yolks and sugar in a large bowl until pale and creamy (2-3 minutes)
In a separate bowl beat the egg whites with an electric mixer until stiff peaks form.
Fold the chocolate mixture into the egg yolks and sugar until fully combined.
Using a large metal spoon take a third of the egg whites and fold them into the chocolate mixture, then once combined fold in the remaining egg whites with a spatula until its fully combined. Pour the cake mixture into the lined tin and bake for 35-40 minutes until the cake has risen and is firm to the touch. Remove and allow to cool before icing.
Ganache: place the chocolate over a double boil and melt gently, remove, allow to cool for 10 minutes then fold in the cream. Set aside to cool with plastic wrap touching the surface to prevent a skin from forming.
To finish the cake spread the ganache over the cooled cake, and sprinkle with the crushed, toasted hazelnuts.

The cake can be made ahead and be stored for up to 5 days wrapped tightly with plastic wrap.

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