Scottish Chocolate Cake with Whiskey

Summary

Ingredients

For the dough:

• 3 egg (s)
• 150 grams sugar
• 1 pinch (s) salt
• 150 ml milk
• 30 ml whiskey
• 120 ml oil
• 250 g flour
• 50 g almond (s), peeled, rated
• 0.5 ½ pack baking powder
• 3 tablespoon, heaped cocoa powder, unsweetened

For the cast:

• 120 ml milk
• 30 ml whiskey
• 2 tablespoon sugar

For the filling:

• 150 g orane jam

For the topping: (chocolate topping)

• 100 g dark chocolate
• 100 ml cream
• 1 teaspoon butter

For decoration:

• almond flakes
• Chocolate shavings

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Instructions

1. Preheat the oven to 160 ° C convection or 180 ° C top / bottom heat
2. Beat the eggs with the sugar and salt until creamy. Stir in milk, whiskey and oil. Mix the flour, almonds, baking powder and cocoa and stir into the batter. Pour the dough into a greased and floured springform pan (28 cm) and bake for about 30 minutes.
3. For the topping, shortly before the end of the baking time, bring the milk, whiskey and sugar to the boil. Pour it over the cake immediately after baking and place it in the switched off and still hot oven for another 10 minutes so that the topping can soak in. Take out and let cool for at least 1 hour.
4. For the filling, cut through the cooled cake once, coat the base with orange jam and put the cake back together.
5. For the chocolate topping, finely chop the chocolate. Bring the cream and butter to the boil and mix with the chocolate until you have a smooth, shiny ganache. Pour the chocolate icing over the cake and spread it on.
6. If you like, decorate the cake with flaked almonds or chocolate flakes. The chocolate cake tastes best when it has been steeped for 1 - 2 days.