Summary

Ingredients

For the dough:

• 40 g raisins
• 100 ml whiskey
• 200 g dark chocolate
• 115 g butter, (soft)
• 3 large egg (s), separated
• 140 g suar
• 5 tablespoon flour
• 0.5 teaspoon ½ baking powder
• 120 g almond (s), round
• 1 pinch (s) salt

For covering:

• 100 g dark chocolate
• 45 g butter, soft
• 3 tablespoon powdered sugar

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Instructions

1. Preheat the oven to 190 degrees, put the raisins in a small bowl and cover with the whiskey. Line a 24 cm springform pan with parchment paper. Brush the bottom with a little melted butter and lightly dust with flour.
2. Chop the chocolate and melt it over a water bath, remove it from the water bath and stir in the softened butter.
3. Then separate the eggs and stir the egg yolks with the sugar until lightly creamy. Add the chocolate / butter mixture and stir in. Mix the flour, baking powder and almonds, also stir in until everything is well combined. Then stir in the whiskey with the raisins.
4. Beat the egg whites with a pinch of salt until stiff and carefully fold into the batter. Then fill this into the prepared pan and bake for 20 minutes. The dough is firm on the outside, but remains soft on the inside.
5. Take out and let cool in the mold for about 10 minutes. Remove from the edge, place on a wire rack with the baking paper and let cool down completely.
6. Place the cake on a cake plate with a cake server and prepare the topping. To do this, melt the chocolate over a water bath, remove it and stir in the softened butter and powdered sugar. Then distribute this on the cake and smooth it out.
7. Let set for at least half an hour to an hour before serving.
8. The cake tastes very nice when cooled, but also on the next day if it is well drawn.
9. The dough is reminiscent of a truffle mixture and it tastes like that. It`s very juicy and chocolaty.