Maggie posted 03-08-99 9:40 PM
Chocolate Whiskey Cake
3 small eggs
1/2 cup flour
1/2 tsp. baking powder
2/3 cup sugar
1/2 cup cocoa
2 Tbsp. warm water
Line bottom of 8x2" cake pan with wax paper. Grease paper and sides of pan. Reserve. Beat eggs and sugar until very thick and pale. Mix flour, cocoa, and baking powdre together and sift in thirds onto egg mixture, gently folding in each time, adding water with last third. Spoon into prepared pan and bake at 375* 25-30 minutes until cake shrinks slightly from sides. Allow to cool a few minutes. Remove from pan and cook on rack. Meanwhile, make filling and topping.
Filling
1/4 cup apricot jam
1 1/4 cups heavy cream, whipped
3 Tbsp. Irish whiskey
Chocolate Topping
1 Tbsp. Irish whiskey
1 small egg, beaten
1 Tbsp. butter
1 Tbsp. heavy cream
Melt chocolate with butter in cop of double boiler. Add whiskey, egg and heavy cream, stirring well to combine.
Cut cooled cake horizontally into 3 layers. Place bottom layer on serving plate, cut side up; spread with half the
jam, sprinkle with half the whiskey and cover with half the cream.
Place second layer on top and repeat procedure. Place top layer on cut side down. Cover top and sides of cake with choclate topping. Let set. Then dust with confectioner's sigar to decorate.