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Scottish Recipes
Scottish Food - Chocolate Whisky Gateau

This is a recipe for a chocolate gateau which has a distinctive Scottish "twist" with the addition of some whisky. Just remember that it is a cake/gateaux, not an actual drink - go easy on the whisky!

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

Method: Line the sides of an 8" round loose-bottomed cake tin with sponge fingers. In a seperate bowl, melt chocolate then add water. In another bowl, beat butter and sugar together until creamy. Beat in egg yolks, angostura and whisky. Add the melted chocolate with the water. 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 triangular wedges.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide