… getting up at the crack of dawn to bake your boyfriend a chocolate cake for his boys-only weekend away. On the plus side: I got to lick a bowl of remains of chocolate dough and chocolate icing before breakfast! Yumm!
The chocolate cake couldn’t be too delicate (as the boys are in a remote cabin on a remote hill) and had to keep fresh for a day or two.
I chose a recipe from a German website called kochbar.de because it contains Whisky. I thought that would suit the boys well.
First you melt 150g dark chocolate over a hot water bath. Then you put the melted chocolate aside and beat together 100g sugar and 175g butter.
In a separate bowl mix 300g ground hazelnuts, 50g flour and 1 teaspoon baking powder. In turns add a bit of the hazelnut/flour mix and in total 6 tablespoons of Whisky (or any other spirit, I used Irish Mist).
It took about 40 minutes in the oven at 180C and the cake was ready.
For the icing I melted 100g sugar (half dark half milk) together with 75g butter. I then whisked in 50 confectioner’s sugar and spread the icing on top of the cake. I added chocolate sprinkles and heart shaped sugar deco to add a girly twist.
I cannot tell you what it tastes like. But I hope to be able to let you know tomorrow as I specifically asked for fotografic proof that the cake is edible together with an honest opinion as to the quality of edibility (sorry, legalese shining through)…