Before I even type out this recipe I must warn you: it is extremely decadent. You may be tempted to eat a giant piece, or even the whole thing. DON’T DO IT!!! It is so rich that is it really best enjoyed in small portions. You stomach will thank you later 😛

Also this is a really easy recipe – and you would never know it by looking at the end result. This can be kept in the fridge for a day before a dinner/event as well, but I prefer to make it only a few hours before serving.

Now lets get started!

You will need:

  • a double boiler
  • some large bowls
  • a whisk
  • 8oz dark chocolate, cut into chunks
  • 1 cup of butter, cubed
  • 4 eggs, seperated
  • 1 cup blonde coconut sugar or raw cane sugar
  • 1/4 cup sorghum flour (this is gluten-free, if you like you can use plain white flour)
  • 1/3 cup slivered or finely chopped cashews, as well as a few tablespoons for sprinkling on top
  • 2oz whiskey (I really like a brand called Spicebox, based out of Montreal, that has delicious spiced whiskey in a really pretty vintage-looking bottle, however I also use Jamieson’s as my faithful stand-by)
  • 1.5 cup whipping cream
  • few tbsp more sugar


  1. In a double boiler, melt the chocolate and butter together on med-low heat.
  2. In a separate bowl, whisk together the egg yolks and sugar until well blended. Then add the melted chocolate/butter mixture slowly, and then the flour and nuts.
  3. Using another bowl, whisk the egg whites until they hold firm peaks. You can do this by hand, or using an electric mixer.
  4. GENTLY fold the egg whites into the chocolate mixture. Be careful not to over-mix or whisk this mixture.
  5. Pour into a cake pan (something close to a 9″ cake pan) and bake at 350 degrees for about 30 minutes, however check on it often, you want it JUST set, still a little wobbly in the very centre.
  6. Once you remove it, sit it on a cooling rack (I actually usually put mine on the windowsill, but I live in the woods where street pollution residue will not linger by my windows) and sprinkle the few remaining tablespoons of cashews on top of the cake.
  7. While it is cooling, whip together the whiskey, sugar, and whipping cream for the top of the cake. *Note – if you are not serving the cake within a few hours, do not make this whipped cream until you are ready to serve it)
  8. Slice the cake and put a dollop of “Whiskey Whip” on top. Enjoy 🙂

Variations: this cake is very versatile because so many delicious things go well with chocolate. A few variations I like are to use a tablespoon less butter and add Grand Marnier instead, and then top with some fresh or candied orange zest. (home made candied orange zest is really quite easy to make and useful to have around – stay tuned for that recipe coming soon!) Or you could have a Christmas theme and instead of sprinkling chopped cashews on top, you could use crushed peppermint candy canes. You could also substitute almost any kind of nut you like for the cashews, however I really enjoy the deliciously sweet, buttery flavor of the cashews with the rich chocolate. I have used almonds and hazelnuts with great success. In fact a friend called the cake a “Nutella Cake” when I made it with hazelnuts!

What variations would you like to try with this cake?