Chocolate Whisky Cake (Gluten Free)
An Original Recipe by Not Quite Nigella
- 250g/0.5 pound dark best quality chocolate
- 125g/4ozs butter
- 6 eggs, separated
- 1/2 cup caster or superfine sugar
- 3 tablespoons whisky or rum (use rum if you want to make it completely gluten free)
- 1/4 cup fine polenta
- 4 tablespoons white sugar
- Cherries to decorate
Chocolate Whisky Sauce
- 100g/3.5 ozs dark chocolate
- 3/4 cup cream
- 1 tablespoon whisky
Step 1 - Preheat oven to 180C/350F and line a 20cm/8inch springform pan with parchment. Melt the chocolate and butter over a double boiler or in a microwave. Cool for about 10 minutes.
Step 2 - Whip the egg whites until soft peaks form and then add 1/4 cup of the sugar and whip to firm peaks. Place in a clean bowl and then whisk the yolks and the remaining 1/4 cup of sugar and whisky.
Step 3 - Add the cooled chocolate to the egg yolk mixture and then fold in the fluffy egg whites in four lots. Add the polenta and spoon into the prepared baking tin. Bake for about 40-45 minutes. Allow to cool - don't worry about cracks in the top, it will sink.
Step 4 - To decorate, wash cherries and gently dry them and roll them in the extra sugar.
Step 5 - To make the sauce, melt the dark chocolate, cream and whisky together and stir well.