This chocolate cake is simple to make. It has a nice texture with soft crunch of the fresh walnuts. I pay particular attention to the choice of the main ingredients, going to great lengths to look for the freshest walnuts and good tasting chocolate.
- 1/4 cup Thickened cream
- 200g dark cooking chocolate, chopped ( Try Whittaker's Dark Block over standard Cadbury or Nestle cooking chocolate)
- 3 eggs, separated
- 150g Castor sugar
- 80g Unsalted butter
- 60g plain flour, sifted
- 60g self-raising flour, sifted
- 100g walnut halves, cut into 3 or 4 pieces
- a pinch of cream of tartar
- 60g Sultanas
- 1/4 cup of Drambuie or other liqueur
- You need a buttered 22cm (81/2 inch) cake tine
- Pre-heat oven to 180°C/350°F
- Mix sultanas and Drambuie in a bowl
- Bring the cream to the boil in a small saucepan and then on a very low heat add the chocolate to melt
- Beat egg yolks and sugar until fluffy and white
- Whisk butter into chocolate preparation then gently mix in the egg yolk preparation, the two types of flour, the walnuts and the macerated sultanas
- Beat egg whites and cream of tartar until stiff peaks form.
- Using a rubber spatula or large metal spoon, fold the beater whites into the chocolate prepartaion and pour the mixture into your cake tine.
- Bake in the preheated oven for 30 minutes. Cool for 15 minutes before carefully unmoulding onto a cooling rack.
- Before serving, dust the top with icing sugar or ice with the a chocolate ganache.