Dessert Recipes - Highland Chocolate Cake Recipe

Ingredients

• Oil, for greasing

• 18 shortbread fingers

• 275 g/10 oz/2 1/2 cups plain (semi-sweet) chocolate

• 175 g/6 oz/3/4 cup unsalted (sweet) butter, softened

• 175 g/6 oz/1 cup icing (confectioners') sugar

• Finely grated rind and juice of 1/2 grapefruit

• 3 egg yolks

• 60 ml/4 tbsp whisky

• 300 ml/1 1/4 cups double (heavy) cream

• Grated chocolate, to decorate

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Method:

1. Grease an 18 cm/7 in loose-bottomed cake tin (pan) and line with greased greaseproof (waxed) paper.

2. Arrange the shortbread fingers around the edge and base, patterned sides out. Break up the chocolate in a bowl, place over a pan of hot water and stir until melted (or melt in the microwave).

3. Beat together the butter and icing sugar until light and fluffy. Beat in the grapefruit rind and juice with the egg yolk, then add the melted chocolate and whisky.

4. Turn into the prepared tin and level the surface. Chill until firm. Carefully remove the tin and paper and place the cake on a serving plate.

5. Whip the cream until peaking and spread all over the sides and top. Decorate with grated chocolate before serving.