Ingredients
½ cup Raisins
½ cup Walnuts -- chopped
½ cup Irish whiskey
1 package Semisweet chocolate chips -- (12 oz)
1 cup Butter or margarine -- at
room temperature
1½ cups Granulated sugar -- divided
8 Eggs -- separated
1 tablespoon Vanilla extract
1½ cups All-purpose flour
½ teaspoon Salt
3 cups Heavy cream
½ cup Confectioners' sugar
4 Squares semi-sweet chocolate -- optional (1 oz ea)
Method
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 one third 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.
Chefs Tips