Go Back
Print Recipe

DOUBLE DIABLO CAKE

This rich chocolate cake comes from Martha Stewart's Entertaining
Course: Dessert
Cuisine: American
Keyword: baking, cake, cakes, desserts

Ingredients

  • INGREDIENTS FOR CAKE:
  • 1/2 cup raisins
  • 1/2 cup Scotch whisky
  • 14 ounces of semisweet chocolate
  • 1/4 cup water
  • 1/2 pound 2 sticks unsalted butter
  • 6 eggs separated
  • 1 1/3 cups sugar
  • 9 tablespoons cake flour
  • 1 1/3 cups finely ground blanched almonds
  • pinch of salt
  • INGREDIENTS FOR GLAZE:
  • 8 ounces semisweet chocolate and 1 cup heavy cream

Instructions

  • INSTRUCTIONS FOR CAKE:
  • Soak raisins overnight in the whiskey. Preheat oven to 350º F. Butter a 12-inch cake pan, line bottom with waxed paper, and butter flour.
  • In the top of a double boiler, melt the chocolate with the water. Stir in the butter bit by bit until mixture is smooth.
  • Beat the egg yolks with the sugar until smooth and creamy. Stir into the chocolate. Add the flour and almonds, then the raisins and whisky. Mix together gently.
  • Beat the egg whites with salt until stiff but not dry. Fold by thirds into the chocolate mixture, taking care to deflate the mixture as little possible. Pour the batter into the prepared pan, smooth the top, and bake for approximately 25 minutes. The cake should be moist in the center, but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 minutes before turning out onto rack to cool.
  • Cover with Chocolate Cream Glaze.
  • INSTRUCTIONS FOR GLAZE:
  • Melt the chocolate in the cream, whisking until smooth. If too thin, cool slightly over ice.
  • Pour over cake, smoothing with a spatula.

Notes

Serves 12
Preheat oven to 350º F