For the cake:
1/2 C dried currants
1/2 C Whiskey (I prefer bourbon whiskey)
12 oz. semisweet chocolate
1/2 pound butter
1 1/2 C ground walnuts
9 tabespoons flour
5 egg whites
1 1/2 C sugar
6 egg yolks
1: Soak currants in whiskey/bourbon for at least 1 hour and up to 24 hrs.
2: Melt chocolate and butter in double boiler (metal bowl over boiling water) and set aside to cool.
3: Grind walnuts (if necessary) and combine with the flour; set aside.
4: Separate egg whites from yolks.
5: Beat whites until stiff, gradually add 2/3 C sugar while beating; set aside.
6: Beat egg yolks and other 2/3 C sugar until thick and light yellow in color.
7: In large mixing bowl, add chocolate/butter mizture to egg yolks. Stir in currants and whiskey/bourbon.
8: Alternately fold in dry flour mixture and egg whites. Fold gently, being careful not to destroy the fluffy egg whites.
9: Pour batter into two 9" cheesecake pans and bake at 325*F for 30-40 minutes.
Remove from pans and let cool.
For the glaze:
10-12 oz. semisweet chocolate
1/2 pound butter
1: melt in double boiler as described above. set aside to cool until "spreadable."
2: When cool, pour/spread over cakes. Cool until glaze is hardened.
That's it. Enjoy.
I prefer my Irish Whiskey cake as is (becuase I'm a total choco-holic). But, my GF and others like it with a dollop of fresh whipped cream.
***Warning: fellow chocoholics beware, you will OD on this recipe!
