Published Dec 28th
Prep - Cook - Additional - Ready In -
Servings 1 - 9 inch springform pan Calories 366

Made with German’s sweet chocolate, raisins, whiskey and almonds. Best if made a day in advance, and it gets better the longer it sits.

Recipe Ingredients

  • ¼ cup raisins
  • ¼ cup Scotch whiskey
  • 7 (1 ounce) squares German sweet chocolate, chopped
  • ½ cup butter
  • 3 egg yolks
  • 3 egg whites
  • ⅓ cup white sugar
  • 4 ½ tablespoons cake flour
  • ⅓ cup finely ground almonds
  • 1 pinch salt
  • 3 (1 ounce) squares German sweet chocolate, chopped
  • 3 tablespoons confectioners' sugar
  • 3 tablespoons butter

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.
  2. 2 Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.
  3. 3 In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.
  4. 4 Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.
  5. 5 To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.

Nutrition Facts

  • Calories 366
  • Carbohydrate 34 g
  • Cholesterol 79.2 mg
  • Fat 24.5 g
  • Fiber 2.6 g
  • Protein 4.9 g
  • Saturated Fat 12.1 g
  • Sodium 95 mg
  • Sugar 27.4 g


  1. The raisins and almonds were at bit weird in this cake. Made it again without them and every enjoyed it much more. My rating is for the recipe as published without the raisins and almonds I would give it 4 stars
  2. I drastically reduced the amount of raisins & used regular chocolate chips instead of the German Chocolate. I loved the drizzle over this superbly moist cake (it wowed everyone!)
  3. DELICIOUS!!! I'm glad I made this cake for my whiskey loving guy...I made a couple of changes: I didnt grind the almonds quite as finely as I was supposed to I left out the raisins I added a small scoop of semi sweet choc chips in addition to the german chocolate. I made whip cream - Read more ...
  4. Formidable! I think the origin of the chocolate squares is not as important as the percent of cacao in them. Could be German or other as long as it is high. I used chocolate with 64% cacao. There's a problem though with the recipe converter: - 4.5 tablespoons of cake flour equals 67 5 grams - Read more ...
  5. Fan-flipp'n-tastic! Even with all my efforts to ruin it. I made the cake on Monday night took it to work tuesday left it in the work fridge all day and forgot to pick it up before driving to my parents house for my Dad's bday dinner. Arrgh! I then proceeded to forget it @ work - Read more ...
  6. I made this for my boyfriend for Valentine's day although I didn't use any raisins. Thanks for the recipe he loved it!
  7. My boss had requested a birthday cake combining her favorite flavors - chocolate and Scotch! An internet forum query yielded this recipe. It was a total hit. She ate two pieces (usually only a half) and took a couple for other people. The raisins really absorbed the scotch and when you bit down on them - Read more ...
  8. Wow rich soft yummy. Suggestion: DO use parchment or your cake will fall apart coming out of the pan! I also added hazelnuts as well as raisins still superb. I found it took a bit longer than 20 mins to cook enough but that may be my oven!
  9. This cake is absolutely the best! It has a rich chocolate torte-like flavor. I've been told it tastes like it came from a professional bakery. The only thing I do different is that I don't add the raisins.

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