5 c Plain flour
4 ts Baking powder
1 1/4 kg Plain chocolate cut in small
Chunks 750 g Unsalted butter at room temp
5 c Caster sugar
16 Eggs separated
1 1/4 c Whisky slightly warmed
4 ts Vanilla extract
TO SERVE: Icing sugar Clotted cream Preheat the oven to 180c. Line 2x20cm springorm pans with baking paper, then butter and flour the paper. Sift together the flour and baking powder. Then melt the chocolate in a bowl over simmering water and set aside in a warm place. Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy. Beat in the egg yolks one at a time, then add the whisky and vanilla. Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour. Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff peaks. Stir in a little of the chocolate mixture, then fold in the remainder. Pour the mixture into the springform pans and bake in the oven for 1 hour. Remove from the oven, turn the cakes out immediately onto a cake rack and set aside to cool. To serve: cut the cakes into wedges and place on each serving plate. Serve with clotted cream. Typed for you by Sherree Johansson.