Irish Chocolate Cake - Irländsk chokladtårta

IRISH CHOCOLATE CAKE

Irländsk chokladtårta

1 cake, 8 to 10 pieces

7 oz dark chocolate

0.3 cup strong coffee

3 tablespoons whisky

0.4 cup sugar

3½ oz room-tempered butter

3 egg yolks

3 drops bitter almond essence

3 egg whites

Icing:

5.3 oz white chocolate

2 tablespoons whisky

0.6 cup heavy cream

Decoration:

lightly thawed raspberries

lemon balm

Preheat oven to 347F.

Break the chocolate in pieces. Place them in a heat-proof bowl together with coffee and whisky and melt the chocolate over a waterbath. Stir butter and sugar until light and fluffy. Add the egg yolks one by one while stirring continuously. Add the chocolate batter, flour and bitter almond essence. Stir until smooth.

Beat the egg whites until stiff and gently turn them into the batter. Pour into a greased, floured springform pan, diameter approx 9 inches. Bake in the middle of the oven for about 20 minutes. Leave the cake for a few minutes before unmoulding and then allow to cool completely. 

Break the white chocolate and place it in a heat-proof bowl. Add the whisky and melt the chocolate over a waterbath. Remove from heat and allow to cool.

Lightly beat the cream and gently stir it into the chocolate. Let the creme thicken but not set. Spread it over the cake and decorate with raspberries and lemon balm.

Enjoy!

Bella