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Whisky fudge cake – by Willie Little

11 September 2006
Whisky fudge cake – by Willie Little

Ingredients

(serves eight)

175g unsalted butter
290g caster sugar
4 eggs, separated
1tbs vanilla essence
3 measures of whisky
300g melted dark chocolate
290g plain flour
1tsp baking soda

Method

Cream together the butter and 225g of the sugar until light and fluffy. Whisk in the egg yolks one at a time, then the vanilla and whisky. Add the chocolate then fold in the flour and baking soda (sieved together).

Whisk the egg whites to soft peaks and whisk in the remaining sugar until shiny and firm. Stir a quarter of the egg whites into the chocolate mixture then fold in the remainder. Bake at 180ºC, gas mark 4, in a lined 20cm cake tin. Turn out, slice and serve.

by Willie Little

Other recipes by Willie Little

Rump of venison with a pigeon roulade and a vegetable pavé (serves eight)>>

Photo © Alan Donaldson

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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