150g/6oz butter
200g/8oz castor sugar
3 eggs separated
4 tblsp whisky
1 tsp vanilla
175g/7oz dark chocolate, melted
150g/6oz self raising flour
Preheat the oven to 170°C or Gas Mark 3.
Grease a deep 9ins round spring release tin and line the base with greaseproof paper.
Beat the butter with one third of the sugar until light and creamy.
Add the egg yolks, whisky and vanilla and beat until combined.
Add the chocolate (making sure it has cooled first) and fold in the sifted flour.
Whisk the egg whites in a bowl, gradually add the sugar and continue whisking until a soft peak is achieved.
Add a couple of spoonfuls of the egg whites to the chocolate mix, stir and then fold in the rest of the egg white.
Spoon the mix into the tin, cover the tin with foil and bake for 30 minutes.
Remove the foil and bake for a further 45 minutes to 1 hour, or until skewer comes out clean.
Remove the cake from the oven, run a knife around edge and leave to cool.
Dust with icing sugar
This is pure soul food, a deliciously gooey cake with an alcoholic kick. If your not keen on alcohol you can leave it out. This cake is lovely served warm with custard. By the way - dont worry if it sinks in the middle when it cools - this just adds character to the cake!! ENJOY!!!!
www.bestbritishfood.co.uk