HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Double Fudge Whiskey Cake with Pecans Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Double Fudge Whiskey Cake: 1/2 cup seedless raisins 1/2 cup Scotch whiskey 12 ounces chopped semisweet chocolate, divided 1 1/4 cups ground pecans 2 tbsp. water 1 cup butter, diced 5 large eggs, separated 1 1/4 cups sugar, divided 3/4 cup all purpose flour Chocolate Glaze: 8 ounces semisweet chocolate 1 cup heavy or whipping cream 1/4 cup finely chopped pecans Directions For the Cake: Preheat oven to 350 degrees. Grease a 9 inch springform and line bottom with a circle of parchment paper. Grease paper. Combine raisins and Scotch whiskey in a small bowl and let soak. Combine 6 ounces chocolate and water in a medium saucepan. Stir over low heat until melted. Add butter a few pieces at a time, stirring constantly until melted and smooth-it's okay if mixture separates. Remove pan from heat. Beat egg yolks in a large bowl with 1/2 cup sugar until light and fluffy. Fold in melted chocolate mixture. Stir in flour, ground pecans and remaining 6 ounces chopped chocolate. Drain raisins, reserving whiskey, and fold into batter. With clean beaters, beat egg whites in a medium bowl until foamy. Gradually add remaining 3/4 cup sugar and beat until stiff peaks form. Fold beaten egg whites into batter. Transfer batter to the prepared pan. Bake cake about 70 minutes until top is crisp and cracked and center is set. Transfer pan to a rack and cool cake 15 minutes. Drizzle reserved whiskey over cake. Remove pan sides and cool completely. For Glaze: Combine chocolate and cream in a medium saucepan over low heat. Stir until melted and smooth. Cool glaze until spreadable consistency. Frost top and sides of cooled cake with glaze. Press pecans into cake sides. Serves about 16 slices. Related Recipes •   Butterscotch Rounds •   Sallie's Simple Chocolate Peanut Butter Cake •   Saint Patrick's Day Irish Whiskey Butterscotch Balls •   Old Fashioned Chocolate Cake •   Quick Blender Double Fudge Cake •   Chocolate Walnut Tunnel of Fudge Cake •   Holiday Chocolate Marshmallow Swirl Fudge •   Mississippi Mud Cake •   Party Baked Fudge •   Mini Pineapple Upside Down Cakes •   Strawberry Courting Cake •   Coconut Cream Cake •   Fudge Batter Pudding Cake •   Snicker Cake •   Holiday White Chocolate Strawberry Pecan Bars •   Pumpkin Cake with Ginger Frosting •   Lemon Carrot Cake •   Jack-O'-Lantern Cakes •   Old Fashioned Crab Cakes •   Easy German Chocolate Cheesecake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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