DEVIL'S FOOD CAKE
This moist, dark and dense chocolate cake is recommended to be enjoyed in small portions.
50 ml raisins
50 ml whisky/whiskey not your finest and peatiest, though
200 g sweet, dark chocolate
25 ml water
50 g butter
150 ml sugar
40 ml flour regular or cake flour
175 ml grated blanched almonds
1 tsp vanilla sugar
100 g sweet, dark chocolate
50 ml cream
Soak the raisins in the whisky overnight (try, for example, the Irish Jameson whiskey, the fruity flavour or which blends nicely with raisins and chocolate).
Melt the chopped chocolate (200 g), the butter and water over a water bath. Stir rapidly, without beating, with a wire whisk until smooth and shiny. Let cool until just tepid at the most.
Beat the egg whites until stiff, add some of the sugar and continue beating until well blended. Set aside.
Beat the egg yolks and the rest of the sugar until pale and fluffy and mix in the chocolate mixture.
Stir in the raisins and whisky/whiskey, vanilla sugar, flour and grated almonds.
Gently fold in about a third of the whipped egg whites, then pour the mixture over the rest of the egg whites and fold in carefully until combined.
Pour the batter into a buttered springform cake pan (Ø about 18 - 20 cm) and bake at 175 °C for 30 minutes in the lower part of oven. The cake will remain moist in the centre.
Melt the rest of the chocolate (100 g) with the cream over a water bath. Stir until smooth and pour the icing on the top of the warm cake, spreading with a spatula to cover the sides, too. Let cool.
Note that the texture of the cake will remain very moist.
Serve the cake with a scoop of vanilla ice cream, vanilla-flavoured whipped crème fraîche or cream, or fruit or berry sauce (mango, strawberry), etc.
Recipe source: adapted from "Double diablo chocolate cake" by The Amorous Oyster restaurant, rec.food.cooking posting, 1995.