As requested: the recipe for the Double Diablo chocolate cake. The origins of this cake are lost in the mists of family history but we’ve been making it a long time. It does make a large and quite dense cake, almost brownie-like. You could probably use other liquors in place of the scotch but as we love scotch we’ve never tried. Our latest cake was made with Bowmore by the way.
- ½ C raisins… soaked in
- ½ C scotch (whiskey), preferably overnight
- 400 g dark chocolate
- ¼ C water
- 225 g unsalted butter in chunks
- 6 eggs, separated
- 1 1/3 C sugar
- 9 Tb flour
- 1 1/3 C ground almonds
- Pinch salt
Plus for the ganache topping
- 150 g dark chocolate
- 2/3 C cream
- Soak raisins in scotch overnight
- pre-heat oven to 160ºC and butter a 12”/30cm diameter cake tin – I prefer to use a spring-form tin as its much easier to get out.
- Melt the chocolate slowly in a double boiler with the water. Stir in butter bit by bit until smooth and glossy
- Beat the egg yolks with the sugar until thick and creamy. Stir in chocolate/butter mix
- Add the flour and almonds, then the raisin/whiskey and mix gently
- Beat the egg whites with the pinch of salt until stiff but not dry. Carefully fold one third of this into the mix, then the second third, finally the last of it. Try not to deflate the egg as it goes in was this is what gives the cake its lift.
- Pour into your prepared cake tin, smooth the top and bake for 50 minutes – test it – then continue baking until done. This has been known to take over an hour but will depend on your oven.
- Allow to cool for at least 15 minutes before turning out.
- Melt chocolate in a double-boiler. Once melted and smooth remove from heat to let it cool a wee bit so that it doesn’t melt the cream when you add it – obviously it has to be still liquid though.
- Whip the cream until quite firmly whipped.
- Fold the chocolate into the cream and spread on the cake. Once the chocolate cools the ganache will be quite firm.