Chocolate Whiskey Cake

• 200g Dark Chocolate
• 150g Butter
• 1/2 Cup Whiskey
• 2 Tablespoons Expresso (strong)
• 150g Castor Sugar

Put in pot and melt together slowly over low heat.

• 125g Ground Almonds

Stir in ground almond

• 5 Eggs Seperated

Beat egg yolks one at a time into the chocolate mixture
Cool chocolate mixture completely.

OVEN to 180 celcius

When cool, beat egg whites to form stiff peaks. Stir 3 tablespoons of egg white into cooled chocolate mixture to break it. FOLD remaining eggwhite into chocolate mixture. Make sure you have a BIG BOWL for this bit.

Grease a 26cm cake tin. THEN, get an extra nob of butter and grease the bottom of the tin again, then line the bottom of the tin with baking paper.

Pour in cake mixture. Pop in oven and bake at 180 for about 50 mins or until skewer comes out cleanly.

Remove from oven, put on a rack. Wait 10 mins, then run a knife around the edge. WAIT until cake is cooled (at least an hour) before removing from the tin.

Serve warm with berries and cream. MMM