SCOTCH CHOCOLATE RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a small bowl, combine raisins and scotch whiskey and set aside. Cut a round of parchment paper the size of the bottom of the cake pan. Butter the sides of the pan and one side of the paper. Then lay the paper, butter side up, in the pan and dust thoroughly with flour.
• Place 7 ounces chocolate in the top of a double boiler with 3 tablespoons of water. Stir until melted and smooth. Remove from heat and stir in 1/2 cup butter in small pieces. In a large bowl, beat the egg yolks with the sugar until the mixture is a pale creamy yellow. Combine with the chocolate mixture. In a small bowl, combine the flour and the ground almonds and add to the batter. Stir in the raisins and whiskey.
• In a clean large bowl, whip the egg whites with a pinch of salt until they are stiff but not dry. Stir a third of the egg whites into the chocolate mixture to lighten it, then fold all back into the remaining egg whites. Pour the cake mixture into the pan.
• Bake at 375 degrees F (190 degrees C) for 20 minutes. The outside should be firm, but the center should remain moist. Let the cake sit for 10 minutes in the pan, then unmold it on a cake rack and let it cool for a few hours or overnight. Peel off the paper before icing it.
• To make the frosting: Melt 3 ounces chocolate in the top of a double boiler. Stir in the confectioners sugar and then 3 tablespoons butter a little at a time. Blend well and spread immediately on the cake. Allow icing to set for about half an hour before serving the cake.

Steps:

• Break 8 ounces chocolate into small pieces and place in a metal bowl. Heat cream to a simmer and pour over chocolate. Stir until chocolate has melted and is smooth. If necessary, place bowl briefly over low heat to finish melting.
• Stir in honey, Scotch, peanuts and vanilla. Chill until firm, 2 hours.
• Scoop small amounts of chocolate mixture, a scant teaspoon, and quickly roll into balls about 1 inch in diameter. Place on a platter or baking sheet lined with parchment. Place in freezer to firm up, about 30 minutes.
• Break up remaining chocolate and place 16 ounces in a microwave-safe bowl. Microwave on full power 2 to 3 minutes, stirring a few times, until melted. Remove from oven. Stir in remaining chocolate until melted. Skewer truffles on a small fork, dip in melted chocolate to coat and place on a parchment-lined baking sheet at room temperature 15 minutes. Refrigerate until ready to serve.