[MM-MALTS-L] Request for a solid tasty Whisky cake recipe

[Riannon Walsh]

hi again Richard

Since Pascal seems to need one too Ill put it up here on the list. And
fellows...if your wife isn't doing a good enough job, why not try doing this
one yourselves? Its not too difficult--just treat the recipe like a science
experiment!

This is the exerpt from my book for a truly decadent chocolate whisky cake
that people beg me for...so take your time, get the recipe right and enjoy!
Write me if you have any problems. If your doing conversions on the US
measure, be very specific. have fun-

Chocolate Apricot Torte 

I first made this habit-forming torte about 15 years ago for a large
Christmas buffet. It has a deceivingly simple appearance. I enjoy watching
the change of expression in the eyes of people taking a bite of what looks
like an everyday chocolate cake. To this day I meet people who attended the
party where I first presented this torte and they ask me for the recipe.
Apparently the cake was more memorable than the company! I think of this
cake as the perfect ‘first date’ dessert. What could be more alluring than
chocolate and whisky combined?

 If you love chocolate but prefer less cloying sweets, this is the dessert
for you. Use a whisky with a very strong sherry influence, such as Macallan.
Another good choice is Glenmorangie in one of it’s finished expressions. You
want to stay with something with a sweetish quality. 

As this recipe calls for a good drenching of the torte, you may want to
‘thin’ whatever single malt you use with a bit of ‘better’ blend. I suggest
Haig & Haig Pinch, or Dimple as it is known in the U.K. Even if you don’t
drink blended whisky, it is always worth having this blended whisky on hand
if only to own one of the beautiful bottles it resides in! Another option is
to thin the whisky with 4 Tablespoons of juice from a tin of canned apricot
halves. You can then use the apricots as decoration on the finished cake
instead of the dried apricots listed in the recipe.

Copyright 1998 Riannon Walsh

Glazed Chocolate Apricot Torte
For the best results, try to find a ‘better’ quality of semi sweet
(bittersweet, NOT baking chocolate which has no sweetness! Chocolate chips
for cookies work best-Ghiradelli or Nestle) chocolate 8-10 Servings. For
variation, use raspberry jam between layers and garnish with fresh berries.

Cake Batter
1 C plus 4 T. semi sweet chocolate chips or 9 oz. broken up semi sweet bar
chocolate
5 T milk
14 T unsalted butter, room temperature
1 C sugar
13 T sifted cake flour
5 eggs, separated, room temperature

1/3-1/2 C sherry finished single malt
½ C apricot preserves

Chocolate Glaze

1 C semisweet chocolate chips or 8 oz. broken semisweet bar
8 T unsalted butter
10 dried apricots or 4 tinned apricot halves for garnish

Preheat oven to 350 F. or 175 C. for 25-30 minutes

Line bottom of two round 8 or 9-inch (24cm) cake pans with waxed paper.
Lightly grease pan sides and covered bottom with vegetable oil or butter.
Dust lightly with flour.

Cake:
Melt chocolate with milk in small saucepan over low heat, stirring
constantly.
Mix in butter until melted. Stir in sugar.
Remove from heat.  Sift in flour, whisking to blend. Whisk in yolks blending
well. Set aside.

Beat egg whites in a large bowl until stiff peaks form.  Whisk Chocolate
mixture a few times to lighten and then gently fold into egg whites.

Divide the batter evenly between the two prepared pans and place in centre
of pre-heated oven. Bake 25-30 minutes or until sides of cake pull slightly
away from pan and only a crumb or two stick to straw inserted in middle.
Cool in pan 10 minutes. Turn out on rack and cool completely.

Place one cake layer on serving plate. Brush top and sides with half of the
whisky, wetting thoroughly. 
Spread the apricot preserves in an even layer over the top of cake.
Place second layer on top and brush top and sides of this layer with
remaining whisky.

Glaze: (can be made ahead of time and left to thicken at room temp) Melt
chocolate and butter over low heat stirring continuously until blended.
Cool in refrigerator about 20 minutes until spreadable (will harden after it
is on cake) Frost top and sides of torte smoothly. Decorate with chopped
dried apricots or arrange sliced tinned apricots in a decorative pattern on
top. This cake keeps extremely well for up to 5 days  Copyright Riannon
Walsh 1998
 
-----Original Message-----
From: mm-malts-l-bounces at grsnet.net [mailto:mm-malts-l-bounces at grsnet.net]
On Behalf Of Richard Barr
Sent: Monday, December 10, 2007 6:55 AM
To: mm-malts-l at grsnet.net
Subject: [MM-MALTS-L] Request for a solid tasty Whisky cake recipe

Hi all,

Does anyone have a recipe for a tasty whisky cake? 
My wife baked me a chocolate scotch whisky cake as a gift from a recipe she
found on the web.
It was very good but not brilliantly outstanding.

Thanks,
Richard

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