Chocolate Whisky Fudge Cake

Grease deep 23cm round springform tin; line base with paper, grease paper.

Beat butter and « cup of the sugar in small bowl with electric mixer until light and fluffy. Beat in egg yolks, whisky and essence, beat until combined. Beat in cooled chocolate. Transfer mixture to large bowl, fold in sifted flour.

Beat egg whites in small bowl with electric mixer until soft peaks form, gradually beat in remaining sugar, beat until sugar is dissolved. Stir quarter of the egg white mixture into chocolate mixture, then fold in remaining egg white mixture. Spoon chocolate mixture into prepared tin. Bake, covered with foil in moderately slow oven 30 mins. Uncover and bake a further 1 hour or until cake is cooked through. Run a knife around edge of cake, leave cake to cool in pan.

Your Chocolate Whisky Fudge Cake is ready. Happy cooking!