From Martha Stewart's Cookbook. Makes one 12" cake.
Ingredients
½ cup raisins
½ cup Scotch whisky
14 oz. (2⅓ c.) semisweet chocolate
¼ cup water
½ lbs. unsalted butter
6 eggs, separated
1⅓ cups sugar
9 Tbsp. cake flour
1⅓ cups finely ground blanched almonds
Icing
8 oz. semisweet chocolate
1 cup heavy cream
Directions
Soak the raisins overnight in the whisky.
Preheat oven to 350F. Butter a 12" cake pan, line bottom with parchment paper, and butter and flour the paper.
In the top of a double boiler, melt the chocolate with the water. Stir in the butter bit by bit until the mixture is smooth.
In a large bowl, beat egg yolks with the sugar until thick and light. Stir in the chocolate. Add the flour and almonds, then the raisins and whiskey. Mix together gently.
Beat the the egg whites with salt until stiff but nor dry. Fold by thirds into the chocolate mixture, taking care to deflate the mixture as little as possible. Pour the batter into the prepared pan, smooth the top, and bake for approximately 25 min. The cake should be moist in the center, but just beginning to shrink from the sides of the pan. Let the cake rest in the pan for 10 min before turning out onto a rack to cool.
Icing: Melt the chocolate in the cream, whisking until smooth. Pour over the cake smoothing with a spatula.