DOUBLE CHOCOLATE WHISKEY GATEAU
Chocolate Cake
Yield: 6 servings

British measurements:

BASE:
12 oz Plain chocolate; broken into bits
5 tb Strong black coffee
6 tb Single malt scotch whiskey
10 oz Digestive biscuits (graham crackers); broken into pieces
6 oz Glace cherries; quartered
2 oz Currants

FILLING:
11 oz Plain chocolate
1 tb Creme de Cassis (black currant liqueur)

TOPPING:
1 tb Single malt scotch whiskey
10 fl Double cream
pn Caster (granulated) sugar
1 oz Chocolate; grated for decoration

Firstly, make the base.

Place the chocolate and coffee in a pan and heat very gently (do not overheat), until melted.
Remove from heat, add whiskey, biscuits, cherries and currants.
Mix ingredients well, then turn into a lightly greased loose-bottomed 8-inch cake tin.
Smooth mixture, cover top of tin and chill in fridge, preferably overnight.

To make the filling:

Melt chocolate in a heatproof bowl over a pan of hot water.
When melted, stir until smooth and add the Creme de Cassis, stirring again until the mixture forms a smooth paste.
Draw mixture together and press over the chilled base.
Smooth surface and leave to cool.
Remove cake from tin.
Place the whisky, double cream and caster sugar in a large mixing bowl and whisk until softly stiff.
Cover cake with the whisky cream and decorate with chocolate.

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