Whiskey Fudge Cake

Whiskey Fudge Cake

250g plain flour
1 tsp bicarbonate of soda
175g caster sugar
175g unsalted butter
4 eggs
275g plain chocolate
90ml whiskey
1 tbsp of vanilla extract
icing sugar, for dusting

# Pre heat oven to 180 C.
# Sift the flour and the bicarbonate of soda into a bowl and set aside. Mix the softened butter with an electric whisk until light and fluffy. Gradually add 150g of caster sugar and beat in well.
# Separate the eggs and beat in the yolks one by one using a wooden spoon. If they start to curdle, add a little of the sifted flour.
# Melt the chocolate in a bowl over a pan of boiling water. Remove from the heat and keep warm. Add the whiskey and vanilla. Scrape the melted chocolate into the mixture and mix until well combined. Add the sifted flour and fold in using spoon.
# Using a clean bowl and whisk the egg whites until soft peaks form. Add 25g of sugar and whisk until firm and shiny. Stir a little of the beaten egg white into the mixture to lighten it and then fold the rest.
# Pour the batter into the greased cake tin and bake for one hour, or until light and springy to the touch. Let the cake cool a little in the tin, then run a sharp knife around the edge to loosed it. Turn out on to a cake board or plate, and dust with icing sugar when completely cool….And ENJOY

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