A decadent treat made with whiskey-soaked raisins and a whiskey-infused glaze — a must-try for any dessert, chocolate, or whiskey fan.
For the chocolate cake:
Heat the oven to 375 degrees. Butter and flour an eight-inch cake pan. Line the bottom of the pan with parchment paper. Butter the parchment paper.
Steep the raisins in the whiskey. Place the chocolate and butter in a heat-resistant bowl over a pan of simmering water. When the butter and chocolate are melted, mix until evenly blended. Cool to room temperature.
Using a whisk or an electric mixer, beat the egg yolks and sugar until they have a thick, ribbon-like consistency and a pale yellow color. Combine with the chocolate and butter mixture. Stir in the flour until just blended, then, stir in the raisins and whiskey.
Using a whisk or electric mixer, whip the egg whites with the salt until they hold their shape. They should be stiff, but not look dry or grainy. Fold the egg whites into the cake mixture in 3 batches.
Pour the cake batter into the pan. Bake the cake in the center of the preheated oven for 18-20 minutes. The top of the cake should be firm, but the center should still be moist.
Cool the cake before unmolding. Place the cake on a rack or plate.
For the glaze:
Melt the chocolate and butter in a bowl over simmering water or in the microwave. Remove from the heat and stir in the whiskey and confectioners sugar. Spread the glaze over the cake. Allow the glaze to cool before serving.