- 16 tablespoons unsalted butter
- 1 tablespoon whiskey
- 3/4 cup sugar
- 8 ounces semisweet chocolate, chopped
- 1 1/2 cups hot water
- 1 1/2 cups self-rising flour
- 1/4 cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- Heavy cream, for serving
- 1 sprig mint, for decoration (optional)
Preheat the oven to 350 degrees F.
Melt the butter in a saucepan. Add the whiskey, sugar, chocolate and water. Stir over low heat until the chocolate is just melted and the mixture is smooth. Sift the flour and cocoa powder together and gradually beat into the chocolate mixture. Add the eggs and vanilla and beat until combined.
Pour the mixture into a greased 9-inch round cake pan and bake for 40-45 minutes, until a skewer inserted in the center comes out clean. Leave the cake in the pan for 15 minutes before turning out to cool.
Serve warm or cold with cream and decorated with a sprig of mint, if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
353 calories; 22g total fat; 77mg cholesterol; 195mg sodium; 38g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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