Top your warm, soft chocolate cake with a generous scoop of whisky-spiked whipped cream for the ultimate winter dessert.
This recipe is courtesy of chef Marcus Samuelsson for Glenmorangie Whisky.
Butter and lightly flour 4 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.
In a double boiler, over simmering water, melt the butter with the chocolate. Whisk until smooth.
In a medium bowl, beat the eggs with egg yolks, sugar, and salt, at a high speed until thickened and pale.
Fold the chocolate into the egg mixture, along with the flour.
Divide the batter between the prepared ramekins. Bake for 12 minutes, until the sides are firm, but the centers are soft. Let the cakes cool in the ramekins for 1 minute. Cover each one with an inverted plate, and carefully turn them over. Let them stand for 10 seconds before removing the mold. Serve immediately with the whisky cream.
Whip cream and sugar in a clean, chilled bowl until soft peaks form. Gently fold in the whisky.