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Black Label Scotch Whisky Fudge Cake
200g raisins
150ml Johnny Walker Black Label scotch whisky
150g ground almond meal
6 eggs
150g unsalted butter
150g caster sugar
350g good quality chocolate
Chocolate velvet sauce
200ml cream
1 vanilla bean
1tbsp glucose
100g good quality dark chocolate
1. Soak the raisins in whisky for at least an hour. Melt chocolate in a bowl over a pan of hot water. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each addition, fold in almond meal and finally add raisins and whisky.
3. Pour cake mix into a 30cm greased cake tin, bake at 180°C for 10 minutes then turn down oven to 160°C. Continue cooking until the cake is just set, about another 20 minutes, a little under cooked is best.
4. For the sauce, spilt the vanilla pod in half and scrape out seeds, add the pod and seeds to the cream and slowly bring to the boil, stirring occasionally.
5. Remove from the heat and stir in the glucose and chocolate, stir well until chocolate and glucose has dissolved.
6. Strain sauce and store in fridge. Serve cake smothered in sauce.
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