Neil Diamond Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Cake:
1/2 c. currants
1/2 c. Scotch whiskey
14 oz. semisweet chocolate
1/4 c. water
1/2 lb. unsalted butter (2 sticks)
6 eggs, separated
1 1/3 c. sugar
9 Tbsp. flour
1 1/3 c. finely ground blanched almonds
Pinch of salt
Icing:
12 oz. semisweet chocolate
1 1/2 c. heavy cream
|
|
Directions: |
Directions:Cake: Soak raisins overnight in the whiskey
Preheat oven to 350º
Butter a 12 inch cake pan and line bottom with parchment or waxed paper, then butter and flour pan. Set aside
Melt the chocolate and water ( you can use microwave or double boiler).
Stir in the butter bit by bit until mixture is smooth
Beat egg yolks with the sugar until thick and creamy and Stir in the chocolate mixture
Add flour and almonds then the raisin mixture and mix gently.
Beat the egg whites with salt until stiff but not dry
Fold by thirds into the chocolate mixture, taking care to deflate the mixtures as little as possible
Pour batter into prepared pan and bake for about 45 minutes
Cake should be moist in the center but just beginning to shrink from the sides
Rest cake in pan for 10 minutes before turning onto a rack to cool
Icing:
Melt chocolate and cream in microwave, whisking until smooth
Cool for 30 minutes & pour over cake, smoothing with a spatula
Leftover cake stays fresh for weeks in the refrigerator. Bake cake at least one day before serving. Cake can be made in 2 (8 inch) cake pans. |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Neil Diamond Cake is from