Martin in Gatineau Park - 2018

Martin in Gatineau Park - 2018

Thursday, 3 January 2008

Wednesday 26 December 2007 - Whisky Cake (aka Chocolate Mousse)

Boxing Day brings its usual Family Gathering.
This is perhaps the only time in a normal year (ie one without weddings or funerals) that we get to meet up in this way. Aside from the usual controversies – weighty matters such as disputes over the rules of Uno – there is no doubt about the quality of the food. Main dishes provided in situ by my brother David, and desserts transported to the venue by yours truly. This year those desserts comprised the Chocolate Bread and Butter Pudding described on 30 November, and the ‘Whisky Cake’ described below. Needless to say, only the empty containers returned to Phreerunner Towers. The whisky cake was especially enjoyed by my niece, Ellie Banfield, an eminent scientist who sadly doesn’t currently ‘Google’. So this is an experiment at Ellie’s request, to see how fast Google picks up her name from this blog. She is pictured at the foot of this entry, with fiancé Jason, enjoying the party.

Whisky Cake

One box of sponge fingers
4 large eggs
150 gm caster sugar
150 gm plain chocolate – 70% plus cocoa solids
150 gm butter
3-4 tbsp whisky
Double cream to decorate

6 inch round tin with removable base

Cut about 1½ cm off enough sponge fingers to go round the inside of the tin, then rub their edges in butter and also lightly butter the inside of the tin.
Place the sponge fingers upright around the inside of the tin.
Cream the butter and sugar.
Separate the eggs.
Beat the yolks and fold into the butter and sugar mixture.
Chop up chocolate and melt it in a bowl (microwave with great care, or simply place over a pan of hot water), then add to the mixture.
Gradually add the whisky to the mixture, stirring to avoid curdling.
Beat the egg whites and fold in to the mixture.
Add the mixture to the tin after removing any excess butter from the inside of the fingers.
Refrigerate until set.

To Serve
Remove from the tin to a serving plate and scrape off any butter stuck to the outside of the fingers.
Whip the double cream and use as decoration and / or accompaniment.

This pudding can be made with or without whisky or other flavouring. It is best made at least 24 hours in advance to enable the flavour to permeate the sponge fingers. You can adjust the size of the cake tin, or the trimming of the fingers, or the quantity of filling, to suit requirements.

Try it. Time and again.

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