"Made with German's sweet chocolate, raisins, whiskey and almonds. Best if made a day in advance, and it gets better the longer it sits." — MARBALET
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7 (1 ounce) squares
German sweet chocolate, chopped
4 1/2 tablespoons
finely ground almonds
3 (1 ounce) squares
German sweet chocolate, chopped
DELICIOUS!!! I'm glad I made this cake for my whiskey loving guy...I made a couple of changes: I didnt grind the almonds quite as finely as I was supposed to, I left out the raisins, I added a small scoop of semi sweet choc chips in addition to the german chocolate. I made whip cream from this site and added whiskey to it =) yum..it added a nice light touch to the dense chocolate cake, AND I made chocolate ganache from this site (added whiskey to that too) instead of the topping the recipe suggested...Dont be afraid of the whiskey taste being too overpowering..chocolate and whskey are the BEST combination!!! We loved this cake..
The raisins and almonds were at bit weird in this cake. Made it again without them and every enjoyed it much more. My rating is for the recipe as published without the raisins and almonds I would give it 4 stars
Formidable! I think the origin of the chocolate squares is not as important as the percent of cacao in them. Could be German or other as long as it is high. I used chocolate with 64% cacao. There's a problem though with the recipe converter:
- 4.5 tablespoons of cake flour equals 67,5 grams (and not 40 gr).;
- 2/3 cups ground almonds equals 80 grams (and not 95 gr).
This cake is absolutely the best! It has a rich chocolate torte-like flavor. I've been told it tastes like it came from a professional bakery. The only thing I do different is that I don't add the raisins.
My boss had requested a birthday cake combining her favorite flavors -
chocolate and Scotch! An internet forum query yielded this recipe. It was a total hit. She ate two pieces (usually only a half) and took a couple for other people. The raisins really absorbed the scotch and when you bit down on them - Wow! This recipe is surely a 'keeper'.
Wow, rich, soft, yummy. Suggestion: DO use parchment or your cake will fall apart coming out of the pan! I also added hazelnuts as well as raisins, still superb. I found it took a bit longer than 20 mins to cook enough, but that may be my oven!
I drastically reduced the amount of raisins & used regular chocolate chips instead of the German Chocolate. I loved the drizzle over this superbly moist cake (it wowed everyone!)
Fan-flipp'n-tastic! Even with all my efforts to ruin it.
I made the cake on Monday night, took it to work tuesday left it in the work fridge all day and forgot to pick it up before driving to my parents house for my Dad's bday dinner. Arrgh!
I then proceeded to forget it @ work wednesday night, so on thursday night I took it to Deb's house for dinner. I made ganache since I hadn't iced it w/the icing suggested in the recipe. Made the icing - it seemed wrong so I didn't use it.
Anyhow I made the ganache (http://allrecipes.com/Recipe/Chocolate-Ganache/Detail.aspx?prop31=4) but omitted the dark rum, thinking it would save this old dried out cake. Well this cake didn't need saving! It was fantastic! And the ganache was an excellent addition.
Next time I will either mash up or puree the raisons or leave them out all together. We all agreed they were weird in the cake.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Scotch Whiskey Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 220
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