Serving Size : 16
1/2 cup Raisins
1/2 cup Walnuts -- chopped
1/2 cup Irish whiskey
1 package Semisweet chocolate chips -- (12 oz)
1 cup Butter or margarine -- at
room temperature
1 1/2 cups Granulated sugar -- divided
8 Eggs -- separated
1 tablespoon Vanilla extract
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
3 cups Heavy cream
1/2 cup Confectioners' sugar
4 Squares semi-sweet chocolate -- optional
(1 oz ea)
Preheat oven to 350~F. Butter two 9-inch round cake pans. Line
bottoms with wax paper; butter and flour paper.
Combine raisins, walnut and whiskey; let stand 30 minutes. In
double boiler over hot, not simmering water, melt chocolate. In
bowl with mixer at high speed beat butter and 1 cup granulated
until light and fluffy. Beat in egg yolks and vanilla until
light and lemon-colored, about 5 minutes. Reduce speed to
medium; beat in chocolate. Reduce speed to medium; beat in
chocolate. Reduce speed to low; gradually beat in flour and
salt. Stir in raisins and walnuts.
In another bowl beat egg whites until soft peaks form.
Beat in remaining granulated sugar, 1 tbsp at a time, until
stiff peaks form. Stir 1/3 of mixture into chocolate batter to
lighten; fold in remaining mixture. Spoon batter into pans. Bake
35-45 minutes or until inserted toothpicks comes out clean.
Cool in pans 10 minutes. Remove from pans; peel of waxed paper
and cool on racks.
In bowl with mixer at high speed beat cream with confectioners'
sugar until soft peaks form. Spread top of 1 cake layer with
whipped cream; top with other layer. Spread top and sides of
cake with remaining whipped cream. If desired, sprinkle cake
with chocolate shavings and curls. Let chocolate stand in warm
place 1 square on wax paper. In short strokes, slide vegetable
peeler across surface; repeat with second square. Press shavings
onto sides of cake. For curls; place remaining chocolate on wax
paper; pull peeler across in long, thin strokes.
Makes 16 servings.
Per servings: 587 cals; 7 g protein; 41 g fat; 199 mg chol; 49
g carb; 216 mg sodium.
Posted by karen
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