5 c Plain flour
4 ts Baking powder
1 1/4 kg Plain chocolate;
- cut in small chunks
750 g Unsalted butter;
- at room temperature
5 c Caster sugar
16 Eggs separated
1 1/4 c Whisky; slightly warmed
4 ts Vanilla extract
To Serve:
Icing sugar
Clotted cream
Preheat the oven to 180°C. Line 2x20 cm sprinform pans with baking
paper, then butter and flour the paper. Sift together the flour and
baking powder. Then melt the chocolate in a bowl over simmering
water and set aside in a warm place. Beat the butter until white
and creamy, then gradually add 4 cups of the caster sugar and
continue beating until the mixture is fluffy. Beat in the egg yolks
one at a time, then add the whisky and vanilla. Stir in the melted
chocolate, then fold in half of the sifted flour, mix well, then
fold in the remaining flour. Beat the egg whites until soft peaks
form, then gradually add the remaining cup of sugar and beat until
the mixture is shiny and forms stiff peaks. Stir in a little of the
chocolate mixture, then fold in the remainder. Pour the mixture
into the springform pans and bake in the oven for 1 hour.
Remove from the oven, turn the cakes out immediately onto a cake
rack and set aside to cool. To serve: cut the cakes into wedges and
place on each serving plate. Serve with clotted cream.
