I confess I have never made this cake. But I have had the great pleasure of eating it, just a couple of days ago for morning tea. I was second day into my new job and one of the women who works in my team was having a birthday. She likes to cook and insisted on bringing her own cake for her birthday celebrations.
I’m glad she did. It was a truly marvellous eating experience. In fact I admitted to not having eaten cake as good as this in a thousand years. Perhaps a slight exaggeration, but this is a very adult cake worth swooning over.
It would definitely make a very worthwhile dessert at your next dinner party.
So thank you Maggie Beer, thank you Suzannah for baking it and thank you to today’s photo sources as credited. When I do make this cake I will replace the photos with my own. Hmmmm, now who’s having a birthday soon??
1/3 cup raisins
1/3 cup Scotch whisky
160g blanched almonds
50g plain flour
375g dark couverture chocolate (70% cocoa)
finely grated zest of 1 orange
210g unsalted butter
170g caster sugar
pinch of salt
5 free range eggs
175ml pouring cream
250g couverture chocolate
Preheat fan-forced oven to 180°C
Let’s make cake
Soak the raisins in whisky for a few hours or overnight.
Place almonds on baking tray and roast for 10 minutes or until golden. Let cool slightly then process in a food processor until finely ground. Add flour and set aside.
Melt chocolate and the add the zest to it.
Beat butter and sugar until pale and fluffy then add eggs one at a time. The mixture will split but don’t worry, it comes back together when the almonds and flour are added.
Fold in the melted chocolate then the soaked raisins and any of the whisky juices that are left in the bowl.
Sprinkle over the almond and flour mixture and fold through very gently, being careful not to overmix.
Lightly grease and line a 20cm springform round cake tin.
Bake for an hour or until skewer comes out clean (mine took at least another 10 minutes and probably could have done with another 5 or 10 minutes).
Remove from the oven and sit on a wire rack in its tin for 10 minutes, then turn out and let cake cool completely.
Bring the cream to the boil and then pouring over the chocolate. Leave for a few minutes to melt and then stir thoroughly.
Pour over the cooled cake and then leave to cool for a further hour (not in the refrigerator) before serving.