Whisky Brownie Cake

Shopping list

• 150 g Continental Plain Chocolate — roughly chopped

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• 150 g Butter — diced

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• 2 medium medium eggs — lightly beaten

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• 250 g Caster Sugar

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• 50 g Pecan Nut Halves — ½ x 100g

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• 125 g Self Raising Flour

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• 50 ml Scotch whisky

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• 400 g Raspberries

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• Icing Sugar

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• 284 ml Double Cream

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Step by step

1. 1

   Pre-heat to 180 C

2. 2

   Grease & Line a 22 cm spring-form cake tin

3. 3

   Melt the chocolate and butter in a bain-marie over a low heat

4. 4

   Remove from the heat

5. 5

   Stir in the eggs, caster sugar and pecans and mix well

6. 6

   Then fold in the flour until evenly blended.

7. 7

   Pour the mixture into the tin, level the surface and bake on the middle shelf of the oven for 35 minutes until risen and set on top but still moist inside

8. 8

   To test – insert a knife or skewer – it should be slightly sticky inside

9. 9

   Allow to cool in the tin for about 15 minutes

10. 10

    Then remove the tin and peel away the parchment

11. 11

    Transfer the cake to a plate

12. 12

    Slowly pour over the Whisky, allowing it to seep into the cake for at least 10 minutes or overnight

13. 13

    Dust with icing sugar and serve with raspberries / cream to your preference