CHOCOLATE CAKE WITH WHISKY AND PINE NUTS

choco-whisky-cake

Yesterday the heat arrived after a week of rain and cool air. I have to say that it knocked me out and an intense cooking session between 8 and 13 didn’t help but on the other hand I could just sit back and enjoy lunch with nice friends for the rest of the afternoon. Both me and Marco have a hard year behind us and we realized that we have been lousy at inviting people over for a meal. Normally we organize big lunches with friends quite often but lately we’ve just been cocooning like two mountain mice, this has to change and we started our journey back yesterday! I like having people over for food, it’s very informal with everyone helping when there’s something to be done, no fancy table settings but a lot of food, wine and talking. It makes me feel in touch with the world outside this reality where I live, I hear of a lot of things that never reaches me here but yesterday it also made me realize that I have to do more things, that the inertia caused by my father’s death is thinning out and that I’m more than ready to move on. I think that coming back to Uppsala and living there without him for a short while made me let him go, to plant flowers on his grave somehow rooted him there and even though I feel slightly guilty (why was guilt invented or given a right to existence??) about me moving on, I know that he would have hated to see me suffer longer than necessary. I don’t want my children to grieve me too long, remembered yes but without suffering.
This cake, or cakes if you choose to do like I did, has a very intense chocolate flavour, it’s not very sweet so if you have a pronounced sweet tooth you better add some more sugar.

choco-whisky-cake

CHOCOLATE CAKE WITH WHISKY AND PINE NUTS
2 egg yolks
1 egg
200 g/7 0z dark quality chocolate
125 g/4 3/8 oz butter
100 g/ 3 1/2 oz sugar
100 g/ 3 1/2 oz flour
3 tblsp whisky
4 tblsp pine nuts

– Melt butter and chocolate and leave it to cool down a little.
– Whisk the egg yolks and the egg with the sugar for a couple of minutes.
– Add whisky and pine nuts and mix well.
– Sift the flour and stir well.
– Bake in a pre-heated oven (175°C/347°F) for 10-15 minutes if you make small ckaes like I did or 15-20 minutes if you make one bigger cake. Leave to cool down.
– Sift a little confectioner’s sugar over and serve

choco-whisky-cake

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