Belgian Chocolate and Whisky Cake


Do not use a food processor for this cake.

This cake is meant to be gooey in the middle, a bit like a chocolate brownie, but with alcohol (hic!)


5oz (150g) good quality chocolate, preferably the Belgian 70% cocoa solids 5oz (150g) butter
2 medium eggs 8oz (250g) muscavado sugar
4oz (125g) self raising flour 2oz (60g) chopped walnuts
4-5 tablespoons Scotch whisky  


  1. Grease and line with baking parchment the bottom of an 8” (20cm) loose bottom cake tin.
  2. Break up the chocolate into a small bowl, add the butter and put in a microwave oven or over a pan of hot water until just melted. Stir until smooth. Allow to cool.
  3. Whisk eggs and sugar well in a large bowl. Add the cooled chocolate mixture.
  4. Fold in the flour, then the nuts and mix well.
  5. Pour into the tin.
  6. Bake in the middle of the oven at 180°/350°/Gas Mark 4 for 40-45 mins, until set on top but moist inside (it will sink a little once you take it out of the oven).
  7. Leave cake to cool in the tin for 15 mins, then take out of the tin, remove the baking parchment and put on a plate.
  8. Spoon the whisky over the cake and leave overnight. (This cake is actually improves overnight – if you have the willpower to leave it alone.)

If you want to freeze this cake wrap, when cool wrap the cake (without the whisky) in cling film and then in a freezer bag. Thaw at room temperature. Use within one month.


Cocoa bean
COCOA BEANS - Best Chocolate

WALNUTS - chopped