Ingredients
115g unsalted butter
400g dark chocolate
225ml skim milk
80ml bourbon whisky
2 eggs
200g caster sugar
250g self-raising flour
100ml double cream
Toasted hazelnuts, shaved milk chocolate, to serve
Method
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Preheat oven to 170°C. Line a 24cm cake tin with baking paper. Put butter and 200g of the chocolate in a medium heatproof bowl over a pan of barely simmering water. Stir until smooth, then set aside to cool slightly. Add milk, whisky, eggs and sugar and stir to combine, then beat in flour until smooth.
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Pour into prepared tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
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Heat remaining chocolate and cream in a small saucepan. Stir until smooth, then pour over cake. Top with nuts and chocolate. Leave to set. Serve.