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Mum’s Chocolate Whisky Cream

September 16, 2012

My favourite thing about memories is that you only seem to cling on to the good ones.  The rotten ones fade away, like BBQ smoke on a blustery day.

I grew up in a household bustling with people; three older brothers constantly tormenting me (mostly with their inability to ‘play with Cindy’, except when Action Man wanted to rip her head off; quite literally, it turned out).  My mother cooked to a significantly tight budget and as a result, my mind is not brimming over with memories of childhood food experiences that gets my mouth watering every time I think of them.  In fact, most of our meals were distinctly average, but it was the 80s, there was limited money and my mum had a lot of mouths to feed and not a lot of spare time to do it in.

There were however a few corkers that I can remember fondly with a smile.  One area where Mum really excelled was her in baking (and I like to think that one has passed down the line!) There was often the smell of freshly baked flapjack or tea loaf coming from the kitchen when we arrived home from school. But once a year, on my Dad’s birthday, now that was when something really special came out of the kitchen.  Chocolate Whisky Cake…

I’m not sure why it’s called a cake, because it far more resembles a mousse than any cake I’ve eaten.  In fact, I’ve been so bold as to rename it a Whisky Cream, whilst also tampering with the recipe to get it just to my liking.  And despite my recent adoption of new eating habits, this recipe is a far cry from anything free from carbohydrates.  But we all need a treat now and again, don’t we?!  So here it is; I hope you get the chance to give it a try and that you like it.

Makes 5-6 portions

1 packet of Sponge Fingers
3 tablespoons Whisky
100g unsalted Butter
3 medium Eggs
100g Caster Sugar
100g Plain Chocolate
300ml Double Cream

1. Grease either a 7” loose bottom cake tin or five to six individual ramekins.

2. Cream together the butter and the sugar.

3. Separate the eggs and whisk the yolks until they are creamy, then add them to the butter and sugar mixture.

4. Break the chocolate into small pieces and put it with one tablespoon of the Whisky in a bowl over simmering water. When melted add to the mixture with rest of the Whisky.

5. Whisk the egg whites until stiff and dry, then lightly fold into mixture – careful not to knock all the air out!

6. Whisk the cream to a ribbon consistency and then fold this into the mixture too.  All the ingredients should now be incorporated.

7. Pour or spoon quickly into the greased tin or ramekins and then push the sponge fingers in around the sides.  If using ramekins, you will probably want to cut your sponge fingers in half.  Chill for four to five hours, or until needed.

8. You can add decoration such as more whipped cream, fresh strawberries or raspberries, Glacé cherries and/or grated chocolate before serving.

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From → Recipes

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