Abernethy Biscuits - Arbroath Toastie - Baked Salmon with Tarragon - Bannocks - Baked Brown Trout - Black Bun - Millionaire's Shortbread (Caramel Slice) - Chocolate Whisky Gateau - Clootie Dumpling - Cock-A-Leekie Soup - Cottage Pie/Shepherd’s Pie - Cullen Skink - Dundee Cake - Edinburgh Rock - Scottish Girdle Scones - Helensburgh Toffee - Honey and Whisky Cake - Melting Moments - Sultana Cake - Scones (Sultana, Cheese & Treacle) - Scottish Fudge - Scottish Tablet - ScottishToffee - Scottish Treacle Toffee - Shortbread - Tantallon Cakes

Attractions & Activities

Home

Scottish Animals

Links

Accommodation

Transport

Restaurants,
Pubs & Fun

Scottish Recipes

Scottish Faeries

Website Map

Terms & Conditions

Scottish Words

Harry Potter Film Location

Countryside Code

Map of Scotland

Scottish Films

Moving To Scotland - advice and information

Method

Take the sponge fingers and line the sides of an 8 inch/20 cm round loose-bottomed cake tin. Melt the chocolate and add the water. Beat the butter and sugar together until light and creamy. Separate the eggs. Beat in the egg yolks, whisky and angostura bitters.

Add the melted chocolate.  Beat the egg whites stiffly and fold into mixture. Pour the mixture into the lined cake tin.  Chill overnight. Remove from the cake tin and fill the centre with cream. Cover with a layer of grated chocolate before serving in wedges.

Back to Recipes

                                    Chocolate Whisky Gateau

A delicious chocolate treat for rich cake lovers.  Chocolate Whisky Gateau is popular at Christmas, Hogmanay and family party celebrations.    

Ingredients

12oz/330g plain chocolate
6oz/170g butter
6oz/170g sugar
3 eggs
2-3 tablespoons of Whisky
2-3 drops Angostura Bitters
1 tablespoon water
12-16 sponge fingers
1/2pt/300ml double cream

Courtesy of  Trankill ©