Chocolate Espresso Whiskey Cake
- 125g butter
- 1 cup sugar
- 60ml coffee
- 45ml whisky
- 125g cooking chocolate
- 5 egg yolks
- 1 teaspoon vanilla extract
- 1.5 cups SR flour
- pinch salt
Preheat oven 180 degrees celsius.
In a pot on the stove on medium add butter, sugar, coffee and whisky until the butter melts and all ingredients are combined.
Add chocolate continuing to stir until melted and then remove from heat and allow to cool for 5 minutes.
When the mixture has cooled slightly add egg yolks one at a time whisking each one into the chocolate mixture. When all eggs are combined add vanilla, flour and salt and stir through.
Pour cake mixture into a greased cake dish and bake for 45 minutes or until a skewer inserted comes our clean.
Recipe by Ben Milbourne