• 20 Ratings

This cake recipe is adapted from "Martha Stewart Entertaining."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Line a 12-inch-round cake pan with parchment paper; spray pan and parchment with nonstick cooking spray with flour; set aside.

  • Place raisins and whisky in a small bowl; cover and let soak overnight. Melt 14 ounces chocolate with 1/4 cup water in a heatproof bowl set over (but not touching) simmering water. Add butter, a few pieces at a time, stirring until melted. Remove bowl from heat and set aside.

  • In a separate bowl, beat egg yolks and sugar until thick and creamy. Add yolk mixture to chocolate mixture along with cake flour, ground almonds, raisins, and their soaking liquid; stir to combine.

  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until stiff. Gently fold egg whites, one third at a time, into chocolate mixture. Pour into prepared cake pan, spreading evenly with a spatula. Transfer to oven and bake until cake just begins to shrink from sides of the pan, about 25 minutes.

  • Set a wire rack over a parchment paper-lined baking sheet. Remove cake from oven and let stand in cake pan for 10 minutes before turning out onto a wire rack to cook completely.

  • In a small saucepan, bring heavy cream to a boil over medium heat. Add remaining 8 ounces chocolate and whisk until smooth. Pour over cooled cake, spreading evenly with a spatula; let stand until set. Garnish with fruits, flowers, and macarons, as desired.


20 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1