Whisky Brownie Cake

Name: Whisky Brownie Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 150 g Continental Plain Chocolate (roughly chopped); 150 g Butter (diced); 2 medium medium eggs (lightly beaten); 250 g Caster Sugar; 50 g Pecan Nut Halves (½ x 100g); 125 g Self Raising Flour; 50 ml Scotch whisky; 400 g Raspberries; 0 Icing Sugar; 284 ml Double Cream

by LM • 2026

Why some badges are missing

Not vegan: Continental Plain Chocolate → try dairy-free dark chocolate
Not gluten-free: Self Raising Flour → try gluten-free self-raising flour
Not dairy-free: Continental Plain Chocolate → try dairy-free dark chocolate
Not egg-free: medium eggs → try ground flaxseed and water (1 tbsp ground flaxseed + 3 tbsp water per egg, rested 5 min)
Not nut-free: Pecan Nut Halves → try toasted sunflower seeds (or pumpkin seeds for crunch)
Not low-FODMAP: Self Raising Flour → try gluten-free self-raising flour
Not low-histamine: Continental Plain Chocolate
Not low-GI / diabetic-friendly: Continental Plain Chocolate → try 85% dark chocolate
Not kidney-friendly: Continental Plain Chocolate

Based on listed ingredients — always check labels for allergies.

Prep

15m

Cook

35m

Serves

Rating

—

Total time · 50m

Ingredients

Kitchen Help

Shopping list

150 g Continental Plain Chocolate — roughly chopped
150 g Butter — diced
2 medium medium eggs — lightly beaten
250 g Caster Sugar
50 g Pecan Nut Halves — ½ x 100g
125 g Self Raising Flour
50 ml Scotch whisky
400 g Raspberries
Icing Sugar
284 ml Double Cream

Tools

· bain-marie
· spring-form cake tin

Instructions

Step by step

1
Pre-heat to 180 C
2
Grease & Line a 22 cm spring-form cake tin
3
Melt the chocolate and butter in a bain-marie over a low heat
4
Remove from the heat
5
Stir in the eggs, caster sugar and pecans and mix well
6
Then fold in the flour until evenly blended.
7
Pour the mixture into the tin, level the surface and bake on the middle shelf of the oven for until risen and set on top but still moist inside
8
To test – insert a knife or skewer – it should be slightly sticky inside
9
Allow to cool in the tin for about
10
Then remove the tin and peel away the parchment
11
Transfer the cake to a plate
12
Slowly pour over the Whisky, allowing it to seep into the cake for at least or overnight
13
Dust with icing sugar and serve with raspberries / cream to your preference

Per serving

serves 4

Calories

734kcal

Protein

7.5g

Carbs

61.1g

Fat

53.6g

Fibre

3.5g

Sugar

35.3g

Sodium

200mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

Original scan

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