Title: Double Chocolate Whiskey Gateau
Categories: Irish Alcohol Cake
Yield: 6 Servings

		British measurements
BASE
12	oz	Plain chocolate; broken into bits
5	tb	Strong black coffee
6	tb	Single malt scotch whiskey
10	oz	Digestive biscuits (graham crackers); broken into pieces
6	oz	Glace cherries; quartered
2	oz	Currants
FILLING
11	oz	Plain chocolate
1	tb	Creme de Cassis (black currant liqueur)
TOPPING
1	tb	Single malt scotch whiskey
10	fl	Double cream
	pn	Caster (granulated) sugar
1	oz	Chocolate; grated for decoration

Firstly, make the base. Place the chocolate and coffee in a pan and heat very gently (do not overheat), until melted. Remove from heat, add whiskey, biscuits, cherries and currants. Mix ingredients well, then turn into a lightly greased loose-bottomed 8-inch cake tin. Smooth mixture, cover top of tin and chill in fridge, preferably overnight. To make the filling, melt chocolate in a heatproof bowl over a pan of hot water. When melted, stir until smooth and add the Creme de Cassis, stirring again until the mixture forms a smooth paste. Draw mixture together and press over the chilled base. Smooth surface and leave to cool. Remove cake from tin. Place the whisky, double cream and caster sugar in a large mixing bowl and whisk until softly stiff. Cover cake with the whisky cream and decorate with chocolate. Serves 6

"Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4 Scanned and formatted for you by The WEE Scot -- pol Mac Griogair

previous

next