Traditional Scottish Recipes
- Chocolate Whisky Gateau

Here is a great cake which should prove to be popular at Christmas or Hogmanay (New Year) or indeed for any party celebration!

12 oz Plain Chocolate
6 oz Butter
6 oz Sugar
3 Eggs - Separated
2-3 drops Angostura Bitters
2-3 tbsp Whisky
12-16 Sponge Fingers
1 tbsp Water
0.5 pt Double Cream Stiffly Beaten

Method: Line the sides of an 8" round loose-bottomed cake tin with sponge fingers. Melt chocolate, add water. Beat butter and sugar together until creamy. Beat in egg yolks, angostura and whisky. Add the melted chocolate. Beat egg white stiffly and fold into mixture. Pour into lined pan. Chill overnight. Remove from cake tin, fill up center with cream, cover with a layer of grated chocolate. Serve in wedges.

Return to the Index of Traditional Scottish Recipes

Where else would you like to go in Scotland?

Separator line