Scottish chocolate cake with whisky

Ingredients for 1 servings:

• 3 m.-sized eggs
• 150 g sugar
• 1 pinch of salt
• 150 ml milk
• 30 ml whiskey
• 120 ml oil
• 250 g flour
• 50 g almonds, peeled, grated
• ½ pack of baking powder
• 3 tbsp, heaped cocoa powder, unsweetened
• 120 ml milk
• 30 ml whiskey
• 2 tbsp sugar
• 150 g orange marmalade
• 100 g dark chocolate
• 100 ml cream
• 1 tsp butter
• n. B. almond flakes
• n. B. Chocolate shavings

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours

Preheat the oven to 160°C fan-assisted oven or 180°C conventional oven. Beat the eggs with the sugar and salt until creamy. Stir in the milk, whiskey and oil. Mix the flour, almonds, baking powder and cocoa and stir into the batter. Pour the batter into a greased and floured springform pan (28 cm) and bake for approx. 30 minutes. To make the glaze, bring the milk, whiskey and sugar to a boil shortly before the end of the baking time. Pour the mixture over the cake immediately after baking and return to the switched off, still hot oven for another 10 minutes so that the glaze can set in. Remove from the oven and let cool for at least 1 hour. To make the filling, cut the cooled cake in half, spread the base with orange marmalade and put the cake back together. For the chocolate glaze, finely chop the chocolate. Bring the cream and butter to a boil and mix with the chocolate until you have a smooth, shiny ganache. Pour the chocolate glaze over the cake and spread it evenly. If desired, decorate the cake with almond flakes or chocolate shavings. The chocolate cake tastes best when it’s been left to stand for 1-2 days.