Whisky Fudge Cake

Directions

1. 1

   5 c Plain flour 4 ts Baking powder 1 1/4 kg Plain chocolate cut in small Chunks 750 g Unsalted butter at room temp 5 c Caster sugar 16 Eggs

2. 2

   Line 2x20cm springorm pans with baking paper, then butter and flour the paper

3. 3

   Sift together the flour and baking powder

4. 4

   Then melt the chocolate in a bowl over simmering water and set aside in a warm place

5. 5

   Beat the butter until white and creamy, then gradually add 4 cups of the caster sugar and continue beating until the mixture is fluffy

6. 6

   Beat in the egg yolks one at a time, then add the whisky and vanilla

7. 7

   Stir in the melted chocolate, then fold in half of the sifted flour, mix well, then fold in the remaining flour

8. 8

   Beat the eggwhites until soft peaks form, then gradually add the remaining cup of sugar and beat until the mixture is shiny and forms stiff