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Old 02-11-2008, 01:48 AM   #1
Madtown Brew
Jun 2007
Madison, WI
Posts: 258
Liked 2 Times on 2 Posts

For the cake:
1/2 C dried currants
1/2 C Whiskey (I prefer bourbon whiskey)
12 oz. semisweet chocolate
1/2 pound butter
1 1/2 C ground walnuts
9 tabespoons flour
5 egg whites
1 1/2 C sugar
6 egg yolks

1: Soak currants in whiskey/bourbon for at least 1 hour and up to 24 hrs.

2: Melt chocolate and butter in double boiler (metal bowl over boiling water) and set aside to cool.

3: Grind walnuts (if necessary) and combine with the flour; set aside.

4: Separate egg whites from yolks.

5: Beat whites until stiff, gradually add 2/3 C sugar while beating; set aside.

6: Beat egg yolks and other 2/3 C sugar until thick and light yellow in color.

7: In large mixing bowl, add chocolate/butter mizture to egg yolks. Stir in currants and whiskey/bourbon.

8: Alternately fold in dry flour mixture and egg whites. Fold gently, being careful not to destroy the fluffy egg whites.

9: Pour batter into two 9" cheesecake pans and bake at 325*F for 30-40 minutes.

Remove from pans and let cool.

For the glaze:

10-12 oz. semisweet chocolate
1/2 pound butter

1: melt in double boiler as described above. set aside to cool until "spreadable."

2: When cool, pour/spread over cakes. Cool until glaze is hardened.

That's it. Enjoy.

I prefer my Irish Whiskey cake as is (becuase I'm a total choco-holic). But, my GF and others like it with a dollop of fresh whipped cream.

***Warning: fellow chocoholics beware, you will OD on this recipe!
rye farmhouse ale
flanders red

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