Ingredients
- 4 ounces (1 stick) unsalted butter, more for pan
- ⅓ cup dried currants
- ½ cup Irish whiskey
- 8 ounces bittersweet chocolate, 70 percent cacao, in pieces
- Salt
- 3 large eggs, separated
- 1 cup light brown sugar
- 1 cup all-purpose flour, sifted
- Confectioners’ sugar
- 1 cup heavy cream
- Nutritional Information
Nutritional analysis per serving (6 servings)
778 calories; 43 grams fat; 26 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 84 grams carbohydrates; 3 grams dietary fiber; 64 grams sugars; 8 grams protein; 187 milligrams cholesterol; 68 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 servings
Preparation
- Heat oven to 375 degrees. Butter an 8-inch springform pan, line with parchment and butter parchment. Place currants and whiskey in a saucepan, heat until warm. Set aside.
- Place chocolate and remaining butter in a heavy saucepan over low heat. Add 1/2 teaspoon salt. Heat until chocolate and butter are nearly melted, remove from heat and stir.
- Beat egg yolks and brown sugar together until pale and creamy. Stir in chocolate mixture, then currants and whiskey. Fold in flour.
- Beat egg whites with a pinch of salt until they hold peaks. Stir about one-fourth of egg whites into batter, then fold in the rest. Transfer to baking pan and bake 20 to 25 minutes, until top shows a little cracking and a toothpick comes out almost clean. Cool on a rack, unmold and peel off parchment. Wrap cake in foil. Cake is best served the next day but can be served immediately.
- Dust cake with confectioners’ sugar. Whip cream with 3 tablespoons confectioners’ sugar; serve alongside.
Dining and Cooking