Whiskey Cake

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Ingredients

250 g	butter
200 g	sugar
4	eggs
1 pinch(es)	salt
2 pinch(es)	ground cloves
2 tbsp	cocoa powder, heaped spoons
70 ml	whiskey
300 g	flour
2 ¹/₂ tsp	baking powder
100 g	ground almonds
100 g	pecan nuts, chopped
150 g	dark couverture
2 tsp	fine instant coffee powder
1 tsp	vanilla essence
200 g	dark couverture
some	cocoa powder

Method

Preparation time: ca. 20 min / Cooking / Baking Time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Whisk the butter with the sugar until creamy. Add eggs, salt, cloves, cocoa powder and 3 teaspoons of whiskey. Sieve in the flour with baking powder, then add almonds and pecan nuts. Finely chop the couverture, add to the mixture and stir until well combined.

Fill the dough into a greased bundt pan and bake in a preheated oven set to 190°C for 50-60 minutes. Gently turn the cake out of the tin.

Mix the whiskey with instant coffee powder and vanilla essence and trickle the liquid in small quantities over the still hot cake. Allow the cake to cool. Afterwards melt the couverture and coat the cake. If desired, additionally dust the cake with icing sugar.